Soy and Honey Duck Breasts with Spiced Red Cabbage

  • Preparation time: 15 minutes
  • Cooking time: 90 minutes
  • Total time: 1 hour 45 minutes 60 minutes 45 minutes

Serves: 4


1 tbsp sunflower oil
1 small onion, finely sliced
1 tsp ground coriander
½ tsp ground cinnamon
1 small red cabbage, finely shredded
25g Waitrose Wholesome Dried Apple
4 tbsp cider vinegar
2 tbsp soy sauce
2 tbsp Waitrose Acacia Honey
¼ tsp Chinese five spice powder
4 Waitrose British Free Range Duck Breast Fillets


1. Heat the oil in a large heavy pan, add the onion and
cook for 3 minutes until softened. Stir in the coriander
and cinnamon and cook for another minute. Add the
shredded cabbage and stir to coat in the spices, then stir
in the apple, vinegar and 4 tbsp cold water. Season and
bring to the boil then cover and simmer very gently for
1–1½ hours, stirring occasionally, until really tender and
the liquid has evaporated.

2. While the cabbage is cooking, preheat the oven to 190°C,
gas mark 5. Mix the soy sauce, honey and five spice
powder and brush over the duck breasts, reserving ¼ of
the sauce. Place on a wire rack in a roasting tin and cook
for 40–45 minutes until the skin is crisp and golden and
the meat is thoroughly cooked through. Leave to rest for
5 minutes. Stir the remaining sauce into the cabbage and
return to the heat for a couple of minutes. Serve the duck
on plates on top of the red cabbage.