Duck with Seville orange and savoy cabbage – olive magazine | olivemagazine
Seville oranges have a short season, from the end of December to February. Their bittersweet flavour makes a classic marmalade but they also go well with rich meats such as duck as they cut through...
Ingredients
- 4 duck breasts
- 1 large Seville orange zested and juiced
- 2 tbsp honey
- 2 cloves
- 1 stick cinnamon
- fresh chicken stock made up to 300ml
- 1 savoy cabbage heart removed and shredded
- butter
- to serve mashed potato
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