Orange Duck Breasts With Tuscan Cabbage - cooking recipe

Ingredients

3 None duck breasts, skin scored
1/3 cup honey
1/4 cup orange juice
2 tbsp sweet sherry
2 tsp finely grated fresh ginger
2 tsp Chinese five-spice mix
1 tsp orange zest
2 tbsp olive oil
1 small head Savoy cabbage, trimmed
2 cloves garlic, sliced

Preparation

Preheat oven to 400\u00b0F. Line a baking dish with foil.
Combine honey, orange juice, sherry, ginger, five-spice mix and orange zest. Set aside.
Heat a large frying pan over high heat. Cook duck, skin-side down, for 5-6 mins, until golden. Flip over and cook for 3 mins. Place duck, skin-side up, in prepared dish. Drizzle with syrup mixture and roast for 8-10 mins, or until cooked to your liking. Cover with foil and let rest for 10 mins. Slice thickly.
Meanwhile, heat oil in a frying pan over high heat. Saute cabbage and garlic for 3-4 mins, until cabbage wilts. Season to taste then drizzle with a little extra olive oil. Serve duck with cabbage and pan juices.