Duck Breast with Braised Red Cabbage & Dried Figs

I encourage you to make this recipe your own. Don’t be limited by the ingredients listed here: other dried fruits would work well in place of the figs: apricots, pears, or even something wild like pineapple. If you don’t like duck breast, this cabbage is also tasty alongside any meat—especially pork. If you do like duck breast but you’re scared to cook it, my advice is simple: don’t be. This method is easy and takes less than 20 minutes.
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Ingredients

Serves 6

Braised Red Cabbage

  • ⅔ cup dry red wine
  • ½ cup port wine
  • 3 tablespoons red wine vinegar
  • 2- inch piece fresh ginger sliced into 3 pieces (you can leave the peel on)
  • 8 dried figs halved
  • Sugar
  • Salt
  • 1 medium head red cabbage quartered, core discarded, and thinly sliced
  • ⅓ cup extra-virgin olive oil
  • 2 medium white onions thinly sliced

Duck

  • 4 boned duck breasts 6 to 8 ounces each
  • Neutral oil such as sunflower or grapeseed
  • Salt and freshly ground black pepper
  • Roast Shallots in Space this page for serving (optional)

Instructions

  • It helps to know: This cabbage marinates overnight.
  • To make the cabbage, in a large bowl, stir together the red wine, port wine, vinegar, ginger, figs, and a pinch each of sugar and salt.
  • Add the cabbage and toss until well coated.
  • Cover and let marinate in your refrigerator overnight.
  • When ready to serve, preheat your oven to 325°F.
  • Remove the duck from your refrigerator and let it come to room temperature before cooking.
  • Warm the olive oil in a large ovenproof pan on medium heat.
  • Add the onions and cook until they’ve softened and just begun to turn golden, about 12 minutes.
  • Stir in the cabbage mixture along with its marinade.
  • Cover and bake for 45 minutes.
  • Remove the cover, stir, and bake for another 45 minutes, uncovered.
  • The cabbage will be quite tender and soft, with almost the consistency of a spread.
  • Meanwhile, about 30 minutes before serving, trim off any fat that surrounds the perimeter of the duck breasts.
  • Starting at one corner, with the skin side facing up, use a sharp knife to cut diagonal lines in the duck’s skin about ¼ inch apart.
  • Repeat, starting at the opposite corner to make a diamond pattern.
  • This allows the fat that’s just beneath the skin to escape as you cook.
  • In a medium pan on low heat, add enough neutral oil to cover the bottom in a thin film.
  • Once the oil begins to shimmer (but before it gets very hot), set the duck breasts in the pan skin-side down.
  • You should hear the soft sound of the skin crisping—if it’s loud, your pan is likely too hot.
  • Let the meat sit without nudging until the skin is dark brown and crispy, about 8 minutes.
  • Sprinkle the flesh side liberally with salt and pepper.
  • Turn the breasts over and allow to gently sizzle for 1 minute.
  • Transfer to your cutting board to rest, uncovered, for 5 minutes.
  • Cut the duck into ½-inch-wide slices.
  • Transfer the cabbage to a serving bowl and remove the ginger.
  • Add some roast shallots, top with the sliced duck, and serve.
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Course Duck