close
Advertisement
Magazine
 

Braised duck with crunchy salad

Braising duck breast fillets in red wine with garlic and ginger, plus a little redcurrant jelly for sweetness, produces moist, tender and flavoursome meat. The duck is cut into strips and served on a colourful mixture of crisp raw vegetables and fruit.

Braised duck with crunchy salad
Reader's Digest

Ingredients

  • 3 duck breast fillets, about 500 g in total
  • 1/2 cup (125 ml) red wine
  • 1 tablespoon redcurrant jelly or cranberry sauce
  • 1 teaspoon bottled chopped ginger in oil, drained
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons balsamic or sherry vinegar
  • 2 oranges
  • 250 g red cabbage, finely shredded
  • 1/4 head of Chinese cabbage, shredded
  • 1 2/3 cups (150 g) bean sprouts, trimmed
  • 85 g watercress, trimmed
  • 1 can water chestnuts, about 220 g, drained and sliced
  • salt and pepper

Preparation

  1. Preheat the oven to 220°C.
  2. Remove all the skin and fat from the duck breast fillets. Place them in an ovenproof dish, pour over the wine and add the redcurrant jelly or cranberry sauce, garlic and ginger. 
  3. Place the dish in the oven and cook the duck for 20–25 minutes or until tender.
  4. Meanwhile, mix together the oil, vinegar and salt and pepper to taste in a large salad bowl.
  5. Cut the peel and pith from the oranges with a sharp knife and, holding each orange over the bowl to catch the juice, cut between the membrane to release the segments. Add them to the bowl. 
  6. Add the red cabbage, Chinese cabbage, bean sprouts, watercress (reserving a few sprigs for garnishing) and water chestnuts. Toss well to coat everything with the dressing.
  7. Remove the duck from the oven and transfer it to a warm plate. 
  8. Pour the cooking liquid into a saucepan. Boil the liquid rapidly for 1–2 minutes to reduce slightly, while cutting the duck diagonally across the grain into neat slices. 
  9. Pour the wine sauce over the salad and toss together. 
  10. Pile the slices of duck on top, garnish with the reserved sprigs of watercress and serve.

Serves 4
Preparation: 30 minutes



More Recipes

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Advertisement