Braised duck with crunchy salad | Reader's Digest Asia

Ingredients

• 3 duck breast fillets, about 500 g in total
• 1/2 cup (125 ml) red wine
• 1 tablespoon redcurrant jelly or cranberry sauce
• 1 teaspoon bottled chopped ginger in oil, drained
• 2 tablespoons extra virgin olive oil
• 2 teaspoons balsamic or sherry vinegar
• 2 oranges
• 250 g red cabbage, finely shredded
• 1/4 head of Chinese cabbage, shredded
• 1 2/3 cups (150 g) bean sprouts, trimmed
• 85 g watercress, trimmed
• 1 can water chestnuts, about 220 g, drained and sliced
• salt and pepper