Duck
Breasts on a Bed of Red Cabbage
with
a Creamy Lemon & Honey Sauce
|
Ingredients |
Sold as |
Price* |
|
4 duck breasts |
280g-460g |
6.97 |
|
1 red cabbage |
330g |
0.82 |
|
1 apple |
1 |
0.20 |
|
1 onion |
1 |
0.14 |
|
30ml (2tbsp) red wine vinegar |
350ml |
0.69 |
|
50g (1 3/4oz) seedless raisins |
1kg |
0.98 |
|
1 lemon |
1 |
0.19 |
|
15ml (1tbsp) honey |
227g |
1.13 |
|
150ml (5fl oz) single cream |
284ml |
0.48 |
|
5ml (1tsp) cornflour |
500g |
0.75** |
|
|
|
|
|
Total cost for this recipe |
|
£12.35* |
|
|
|
|
* Prices taken from Tesco online shopping website in January 2007, and are to be used as a guide only.
**You
may already have store cupboard ingredients, in which case the price will
reduce.
|
Preparation Time |
15 minutes |
|
Cooking Time |
20 minutes |
|
Serves 4 |
|
·
Finely
slice the cabbage and onion. Core and slice the apple. Fry the duck in a frying
pan until the skin is golden and crispy, turning half way (after about 15
minutes). The duck will lose a lot of fat. Drain this away, reserving the juices
– you should have about 15ml (1tbsp).
·
Mix the
juice of 1 lemon with the corn flour and add to the duck juices with the honey
and cream. Gently heat and stir until you have a smooth, slightly thickened
sauce. Add a little water if necessary.
·
Stir fry
the cabbage, apple and onion for several minutes, then add the vinegar and
raisins. Cook until the cabbage has softened a little but still has a little
crunch.
·
Serve
the duck breasts sliced on a bed of cabbage with the sauce spooned over. New
potatoes and green beans make an excellent accompaniment.