zoom Soy and Honey Duck Breasts with Spiced Red Cabbage

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    Soy and Honey Duck Breasts with Spiced Red Cabbage

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    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.

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