Duck with Seville orange and savoy cabbage
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...
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Cooking tools:
- Microplane
- Citrus press
- Potato masher
- Nonstick skillet
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Pot
- Saucepan
- Measuring cup
- Serving platter
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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