Braised Red Cabbage With Roasted Duck Breast

by Clover Ng @ 30 Jan 2014

30ml extra virgin olive oil
100g white onions, peeled and sliced
1 red cabbage (500g), shredded
200ml orange juice
40ml red wine vinegar
Salt and freshly ground black pepper, to taste
Roasted duck breast and red wine sauce,
for serving
Orange segments, for garnishing

• Heat the extra virgin olive oil in a frying pan and sauté the sliced white onions until fragrant. Add in the shredded red cabbage and continue sautéing. Add in the orange juice and red wine vinegar and heat the mixture to a simmer. Reduce heat and braise the red cabbage for about 35 minutes. Season with salt and freshly ground black pepper, to taste.
• Place the braised red cabbage onto the centre of each serving plate. Add the roasted duck breast onto the serving plate and drizzle over the red wine sauce. Garnish with the orange segments. Serves 4

Braised Red Cabbage With Roasted Duck Breast

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