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Seared Duck Breast with Bacon and Currant Braised Cabbage


16 7-ounce duck breasts

Bacon and Currant Braised Cabbage (recipe follows)

Poached Carrots (recipe follows)

Orange Chili Glaze (recipe follows)

Bacon and Currant Braised Cabbage

1 pound bacon, ground

6 cups diced onions

10 garlic cloves, chopped

3 ounces brown sugar

½ cup maple syrup

3 cups coffee

1 5-pound purple cabbage-sliced thin

1 cup currants

1 cup apple cider vinegar

1 teaspoon hot sauce

Poached Carrots

8 ounces peeled and sliced carrot, cut ¼-inch thick

1 tablespoon extra virgin olive oil

2 cloves garlic, whole

¼ sprig rosemary

3 sprigs thyme

½ teaspoon salt

Orange Chili Glaze

4 cups orange juice

1 tablespoon sambal oelek

2 cups chicken stock

1 tablespoon Worcestershire sauce


  1. Use tip of sharp boning knife to score skin side of duck breast.
  2. Place large sauté pan over medium-high heat, and place duck skin-side down in pan. Sear until golden brown and crispy, approximately 4 minutes. Turn over and sear for another 3 to 4 minutes on other side until medium rare. Remove from pan, and let rest.
  3. To assemble, place spoonful of Bacon and Currant Braised Cabbage on plate then scatter Poached Carrots over top. Slice duck and shingle on top of cabbage. Top with Orange Chili Glaze.
Bacon and Currant Braised Cabbage
  1. Cook bacon until crispy in large sauté pan over medium heat. Remove from pan, and strain.
  2. Add onions and garlic to bacon fat in pan, and sweat for 3 minutes.
  3. Add sugar, syrup and coffee to pan, then bring to a simmer.
  4. Add cabbage and cook on medium heat until tender, stirring every few minutes.
  5. Finish with currants, vinegar, and hot sauce.
Poached Carrots Blanch carrots in salted boiling water for 1 minute. Drain carrots, and then sauté with remaining ingredients until tender. Orange Chili Glaze
  1. In medium sauce pan reduce orange juice to a syrup.
  2. Add chicken stock, sambal oelek and Worcestershire sauce to pot, and stir to combine.
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