Duck breast with braised red cabbage

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Tarte en fleur

Duck breast with braised red cabbage

Preparation 55 minutes
Service 4 people
Difficulty 6/10


  • 2 duck breasts
  • 1 red cabbage
  • 2 apples
  • 100g bacon bits
  • 200g blackcurrants (frozen or in syrup)
  • 300g chestnuts (vacuum-pack or jar)
  • 2 tbsp blackcurrant jelly
  • 1 large onion
  • 10cl wine vinegar
  • 1 tbsp sugar


  1. Wash and shred the red cabbage, add the sugar, vinegar and salt, toss and set aside.
  2. Peel and quarter the onion and the apples.
  3. Fry the bacon bits gently in a heavy pan, then add the onion and apple.
  4. Add the cabbage, season and add 75cl of boiling water. Simmer for an hour.
  5. With the tip of a sharp knife, score the duck fat into diamond shapes. Season with salt and pepper.
  6. In a frying pan, fry skin side down for 8 mins, then skin side up for 4 mins.
  7. Add the blackcurrants, blackcurrant jelly and chestnuts (drained if necessary) to the cabbage and mix well.
  8. Continue to cook on a medium heat for 10 mins.
  9. Slice the duck breasts and plate up with the cabbage. Pour over the blackcurrant sauce and serve.

The Chef's twist

To make sure the duck breasts are perfectly cooked, wrap them in aluminium foil after frying and leave to rest until it’s time to carve them.