eCook Meal
Duck & Roasted Cabbage
with carrots & balsamic dressed leaves
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?
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R115.69
for 4 servings · R28.92 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Free-range Duck Breasts needs 4Free Range Duck Breast Mini Fillets 200 g R44.99 · whole pack (size can't be divided)R44.99
-
Red Cabbage needs 400 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 59% of packR42.94
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
-
Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Duck Breast, 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. SERVICE, PLEASE!: Make a bed of the dressed leaves. Top with the roasted veg and the duck slices. Simply delicious! DON’T LEAF OUT THE BALSAMIC: In a salad bowl, combine the shredded leaves, the balsamic vinegar, a drizzle of oil and seasoning. 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.
What should be prepared from my kitchen to make Duck & Roasted Cabbage?
Balsamic Vinegar, Carrot, Duck Breast, 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