Main Meals

Panfried duck breast on juicy plum and red cabbage served with tender asparagus ribbons

4
Easy
15 minutes
20 minutes
Wine/Spirit Pairing
Darling Cellars Onyx Shiraz 2006

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 2 small red cabbages, shredded
  • 4 plums, cut into small wedges
  • ½ cup pomegranate molasses
  • 1 T olive oil
  • 4 duck breasts
  • 200 g asparagus, blanched
  • Sea salt and freshly ground black pepper

Method

Ingredients

Add the red cabbage and plum wedges to a saucepan set over a medium heat. Drizzle over the pomegranate molasses and cook until tender, but crunchy.

Place a large, nonstick pan over a high heat. Heat the olive oil. Using a sharp knife, thinly slice the duck breasts and stir-fry in the hot oil for a few minutes, until just cooked through.

Using a vegetable peeler, slice ribbons from the blanched asparagus. Serve the duck breast with the warm red cabbage and plum, topped with the asparagus ribbons. Season to taste.

Cook’s tip: As an economical alternative, use chicken breasts instead of duck breasts.

Per serving: 4259.6 kJ, 25.8 g protein, 82.8 g fat, 38.5 g carbs

See more recipes featuring duck here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

View all recipes

Comments

Load more