Duck à l’Orange with Red Cabbage

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Ingredients
4 duck breasts, skin on, trimmed
1 teaspoon Chinese five-spice
fresh herbs, to garnish
spiced cabbage
1/2 small red cabbage, sliced thinly
60ml water
2 tablespoons caster sugar
3cm piece orange rind
1 bay leaf
1/4 teaspoon ground cinnamon
1 tablespoon red wine vinegar
1 teaspoon mustard seeds
sea salt and freshly ground black pepper, to taste
SAUCE
375ml fresh orange juice
375ml chicken stock
1/2 cinnamon quill
1 star anise
2 cloves garlic, crushed
2 tablespoons honey
2 tablespoons grand marnier
100g butter, chopped
caramelised oranges
2 naval oranges, segmented
1 tablespoon caster sugar

Check cabbage during cooking. If it starts to stick to base of pan, add a little water.

Sauce can be prepared several hours in advance. Store, covered, in refrigerator.

Grand marnier is an orange flavoured liqueur.

Remove duck from refrigerator 10 minutes before use to help ensure even cooking.

Recipe
  1. To prepare the cabbage, place all ingredients in a medium saucepan. Cook, over a medium heat, stirring frequently, until tender. Set aside and cover to keep warm.
  2. Preheat oven to 190°C.
  3. Sprinkle duck with five-spice. Heat a heavy-based frying pan. Add duck, breast-side down. Cook until dark golden. Turn over and cook for a further 1 minute. Transfer to a baking paper lined oven tray. Cook in the oven for 9-10 minutes or until medium rare. Stand, covered, for 5 minutes. Slice thickly.
  4. To make sauce, bring juice, stock, spices, garlic, honey and liqueur to a boil in a large saucepan. Gently boil until reduced by half. Whisk in butter piece by piece.
  5. To make caramelised oranges, pour away any excess duck fat from frying pan. Add oranges and sprinkle over caster sugar. Cook over a medium heat, stirring occasionally, until caramelised. Remove from heat when just starting to brown.
  6. To serve, spoon cabbage onto four plates. Top with duck. Spoon over sauce and place a few orange segments on top, garnish with fresh herbs and serve immediately.