Orange Glazed Duck with Cabbage and Potatoes
Orange Glazed Duck with Cabbage and Potatoes



  • 1 tsp veg oil
  • 1 duck breast (about 200g)
  • 2 maris piper potatoes, peeled and cut to have flat sides
  • 2 wedges of pointed cabbage
  • 1 tsp honey
  • ½ orange, juice only
  • 50ml hot chicken stock
  • Preheat the oven to 220C. Heat the oil in a frying pan, season the duck, and sear skin-side down in the pan along with the potatoes. Cook for about 8-10 mins, or until the duck skin is golden. Remove the duck to a plate, turn the potatoes in the pan, and add the cabbage alongside them. Pop the lot in the oven for 10 mins to wilt the cabbage, then turn the cabbage over and return the duck to the pan. Cook for another 8 mins in the oven.
  • Remove the potatoes and cabbage from the pan, and place the pan with the duck on the hob over a high heat. Drizzle with the citrus juice and honey, and let it bubble for 3 mins to a sticky glaze. Remove the sticky duck onto a plate, and pour the stock into the pan. Simmer for 3 mins to create a sticky sauce. Carve the duck, and serve with the veggies and the sauce poured over.
40 mins
1 serving

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