Juicy duck slices are perfectly complemented by a sweet & tangy balsamic salad topped with savoury roasted cabbage & sweet carrot wedges. This dish is balanced, elegant, and easy. What more could you want, Chef?
Duck & Roasted Cabbage
Duck & Roasted Cabbage
with carrots & balsamic dressed leaves
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Balsamic Vinegar
- Carrot
- Free-range Duck Breast
- Free-range Duck Breasts
- NOMU Roast Rub
- Red Cabbage
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RED & ORANGE ROAST
Preheat the oven to 200°C. Place the Carrot wedges and the cabbage chunks on a roasting tray. Coat in oil, ¾ of the rub, and seasoning. Pop in the hot oven and roast for 25-30 minutes until cooked through and slightly crispy, shifting halfway.
FABULOUSLY FATTY
When the roast has 15 minutes remaining, pat the duck dry with paper towel. Place in a cold pan, skin-side down, without oil (the duck breast will render its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy, pouring out any excess rendered fat as you go. Turn up the heat to medium-high, flip the duck breast, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final minute, baste with the remaining rub. Remove from the pan and rest for 3 minutes before slicing. Lightly season the slices.
DON’T LEAF OUT THE BALSAMIC
In a salad bowl, combine the shredded leaves, the Balsamic Vinegar, a drizzle of oil and seasoning.
SERVICE, PLEASE!
Make a bed of the dressed leaves. Top with the roasted veg and the duck slices. Simply delicious!
Carrot - 240g
Red Cabbage - 100g
NOMU Roast Rub - 10ml
Free-range Duck Breast - 1
Salad Leaves - 20g
Balsamic Vinegar - 10ml
RED & ORANGE ROAST
Preheat the oven to 200°C. Place the Carrot wedges and the cabbage chunks on a roasting tray. Coat in oil, ¾ of the rub, and seasoning. Pop in the hot oven and roast for 25-30 minutes until cooked through and slightly crispy, shifting halfway.
FABULOUSLY FATTY
When the roast has 15 minutes remaining, pat the duck dry with paper towel. Place in a cold pan, skin-side down, without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy, pouring out any excess rendered fat as you go. Turn up the heat to medium-high, flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final minute, baste with the remaining rub. Remove from the pan and rest for 3 minutes before slicing. Lightly season the slices.
DON’T LEAF OUT THE BALSAMIC
In a salad bowl, combine the shredded leaves, the Balsamic Vinegar, a drizzle of oil and seasoning.
SERVICE, PLEASE!
Make a bed of the dressed leaves. Top with the roasted veg and the duck slices. Simply delicious!
Carrot - 480g
Red Cabbage - 200g
NOMU Roast Rub - 20ml
Free-range Duck Breasts - 2
Salad Leaves - 40g
Balsamic Vinegar - 20ml
RED & ORANGE ROAST
Preheat the oven to 200°C. Place the Carrot wedges and the cabbage chunks on a large roasting tray. Coat in oil, ¾ of the rub, and seasoning. Pop in the hot oven and roast for 30-35 minutes until cooked through and slightly crispy, shifting halfway.
FABULOUSLY FATTY
When the roast has 15 minutes remaining, pat the duck dry with paper towel. Place in a cold pan, skin-side down, without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy, pouring out any excess rendered fat as you go. Turn up the heat to medium-high, flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final minute, baste with the remaining rub. Remove from the pan and rest for 3 minutes before slicing. Lightly season the slices.
DON’T LEAF OUT THE BALSAMIC
In a salad bowl, combine the shredded leaves, the Balsamic Vinegar, a drizzle of oil and seasoning.
SERVICE, PLEASE!
Make a bed of the dressed leaves. Top with the roasted veg and the duck slices. Simply delicious!
Carrot - 720g
Red Cabbage - 300g
NOMU Roast Rub - 30ml
Free-range Duck Breasts - 3
Salad Leaves - 60g
Balsamic Vinegar - 30ml
RED & ORANGE ROAST
Preheat the oven to 200°C. Place the Carrot wedges and the cabbage chunks on a large roasting tray. Coat in oil, ¾ of the rub, and seasoning. Pop in the hot oven and roast for 30-35 minutes until cooked through and slightly crispy, shifting halfway.
FABULOUSLY FATTY
When the roast has 15 minutes remaining, pat the duck dry with paper towel. Place in a cold pan, skin-side down, without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy, pouring out any excess rendered fat as you go. Turn up the heat to medium-high, flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final minute, baste with the remaining rub. Remove from the pan and rest for 3 minutes before slicing. Lightly season the slices.
DON’T LEAF OUT THE BALSAMIC
In a salad bowl, combine the shredded leaves, the Balsamic Vinegar, a drizzle of oil and seasoning.
SERVICE, PLEASE!
Make a bed of the dressed leaves. Top with the roasted veg and the duck slices. Simply delicious!
Carrot - 960g
Red Cabbage - 400g
NOMU Roast Rub - 40ml
Free-range Duck Breasts - 4
Salad Leaves - 80g
Balsamic Vinegar - 40ml
Frequently Asked Questions
What is the preparation time for Duck & Roasted Cabbage?
The preparation time for Duck & Roasted Cabbage with carrots & balsamic dressed leaves is between 15 and 30 minutes.
What is the total time required to make Duck & Roasted Cabbage with carrots & balsamic dressed leaves?
The total time required to make Duck & Roasted Cabbage with carrots & balsamic dressed leaves is between 35 and 50 minutes.
How many servings does Duck & Roasted Cabbage provide?
4 servings
What are the main ingredients in Duck & Roasted Cabbage?
Balsamic Vinegar, Carrot, Free-range Duck Breast, Free-range Duck Breasts, NOMU Roast Rub, Red Cabbage, Salad Leaves
What is the nutritional information of Duck & Roasted Cabbage?
Calories: 431, Carbs: 34 grams, Fat: grams, Protein: 27 grams, Sugar: 17.1 grams, Salt: 851 grams
How do I prepare Duck & Roasted Cabbage?
RED & ORANGE ROAST: Preheat the oven to 200°C. Place the carrot wedges and the cabbage chunks on a roasting tray. Coat in oil, ¾ of the rub, and seasoning. Pop in the hot oven and roast for 25-30 minutes until cooked through and slightly crispy, shifting halfway. FABULOUSLY FATTY: When the roast has 15 minutes remaining, pat the duck dry with paper towel. Place in a cold pan, skin-side down, without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy, pouring out any excess rendered fat as you go. Turn up the heat to medium-high, flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final minute, baste with the remaining rub. Remove from the pan and rest for 3 minutes before slicing. Lightly season the slices. DON’T LEAF OUT THE BALSAMIC: In a salad bowl, combine the shredded leaves, the balsamic vinegar, a drizzle of oil and seasoning. SERVICE, PLEASE!: Make a bed of the dressed leaves. Top with the roasted veg and the duck slices. Simply delicious!
What should be prepared from my kitchen to make Duck & Roasted Cabbage?
Balsamic Vinegar, Carrot, Free-range Duck Breast, Free-range Duck Breasts, NOMU Roast Rub, Red Cabbage, Salad Leaves
How many calories does Duck & Roasted Cabbage have?
431 calories
How much fat content does Duck & Roasted Cabbage have?
grams
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