Honey Glazed Duck Breast with Braised Red Cabbage - WCIV-TV | ABC News 4 - Charleston News, Sports, Weather

Honey Glazed Duck Breast with Braised Red Cabbage

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Honey Glazed Duck Breast with Braised Red Cabbage, Roasted Sunchokes and Homemade Blackberry Jam

Makes 8 Servings


Duck Breast

8                      Duck Breasts

5c                    Water

3/4c                 Salt

1/3c                 Brown Sugar

Peel of One Orange

½ bunch        Thyme

2pcs                Star Anise

3                      Garlic Cloves

Honey Glaze

1c        Local Honey

1          Cinnamon Stick

6 pcs   Whole Allspice

3 pcs   Cardamom Pods

4 pcs   Star Anise



Braised Red Cabbage

1c                    Red Wine

3/4c                 Brown Sugar

3/4c                 Red Wine Vinegar

1                      Cinnamon Stick

3                      Star Anise

2TBS              Red Currant Jelly

1Head                        Red Cabbage (thinly shredded)

1/2 c                Hazelnuts, Chopped

1/2c                 Medjool Dates, Chopped

4TBS              Curly Leaf Parsley, Chopped




1 lb      Sunchokes

1/4c     Olive Oil

            Salt & Pepper


Blackberry Jam

4 lbs                blackberries

4 lbs                Sugar

1/2c                 Water

4                      Lemons (juice, seeds and rind separated)

1/2c                 Sugar

1TBS              Pectin

2 stalks           Rosemary

2pcs                Vanilla Bean, seeds scraped out

                        Sherry Vinegar



Duck Breast

Place the duck breasts in a 2 quart dish. Bring water to a boil, add the salt and sugar, and bring to second boil until both have dissolved.  Remove from heat, add the orange peel, thyme, anise and garlic and let stand until it reaches room temperature.  Chill the brine and pour over the duck breasts, allow them to sit for 1 hour. Remove duck from brine and refrigerate, uncovered, overnight, in order to dry it out.

Once dry, score the duck in a hash mark pattern.  

Honey Glaze

Warm the honey over medium heat until you begin to see ripples. Remove from heat and stir in cinnamon, allspice, cardamom and anise.  Cover and let sit overnight.

Red Cabbage 

Put shredded cabbage into large bowl.  In a Dutch oven or ovenproof pan, combine the first six ingredients over medium heat until hot.  Cover and place in a 350 degree oven and cook for one hour.

Remove from the oven, return pan to stove and cook off excess liquid over medium heat.  Add to the cabbage and stir until you see a glossy texture. Just before serving, add the hazelnuts, dates and chopped parsley.


Preheat oven to 350 degrees. Slice the sunchokes lengthwise into 1/4 inch slices. Add to a bowl and season with the oil, salt and pepper. Place on a wire rack and cook for 10 -15 minutes.

Blackberry Jam

Combine blackberries, 4 lbs. of sugar, vanilla bean scrapings and water and bring to a simmer.  Wrap and tie the lemon seeds, rind, vanilla pods and rosemary in cheesecloth.  Add that, along with the vanilla scrapings, to the pot. 



Combine the ½ cup sugar and pectin, and then add to the pan.  Bring to a rolling boil for 15 minutes.  Remove from the stove and add the lemon juice.  Remove the cheese cloth. Pour into a clean jar to cool.

To Finish and Serve:

Place about a cup of the cooled jam into a small bowl, and slowly add sherry vinegar, tasting until you get a nice balance of flavor. 

Bring the duck to room temperature (about 30-40 minutes).  Season with salt and pepper.  Place breasts, skin side down, in a large ovenproof frying pan (note: pan should be cool or at room temperature).  Cook over medium high heat for about 3-4 minutes, until skin is golden brown.  Turn breasts over and cook, skin side up, for about one minute. 

Place pan in a preheated oven at 350 degrees and cook for 4 minutes.  Brush each breast with the honey, allowing honey to sit for a few minutes unti it warms up.

Put duck back in the oven for 2 minutes.  Remove and brush with additional honey.  Slice and place on individual serving plates, along with cabbage, sunchokes and spoonful of the jam. 

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