Braising duck breast fillets in red wine with garlic and ginger, plus a little redcurrant jelly for sweetness, produces moist, tender and flavoursome meat. The duck is cut into strips and served on a colourful mixture of crisp raw vegetables and fruit.
3 duck breast fillets, about 500 g in total
1/2 cup (125 ml) red wine
1 tablespoon redcurrant jelly or cranberry sauce
1 teaspoon bottled chopped ginger in oil, drained
2 tablespoons extra virgin olive oil
2 teaspoons balsamic or sherry vinegar
250 g red cabbage, finely shredded
1/4 head of Chinese cabbage, shredded
1 2/3 cups (150 g) bean sprouts, trimmed
85 g watercress, trimmed
1 can water chestnuts, about 220 g, drained and sliced
salt and pepper
Preheat the oven to 220°C.
Remove all the skin and fat from the duck breast fillets. Place them in an ovenproof dish, pour over the wine and add the redcurrant jelly or cranberry sauce, garlic and ginger.
Place the dish in the oven and cook the duck for 20–25 minutes or until tender.
Meanwhile, mix together the oil, vinegar and salt and pepper to taste in a large salad bowl.
Cut the peel and pith from the oranges with a sharp knife and, holding each orange over the bowl to catch the juice, cut between the membrane to release the segments. Add them to the bowl.
Add the red cabbage, Chinese cabbage, bean sprouts, watercress (reserving a few sprigs for garnishing) and water chestnuts. Toss well to coat everything with the dressing.
Remove the duck from the oven and transfer it to a warm plate.
Pour the cooking liquid into a saucepan. Boil the liquid rapidly for 1–2 minutes to reduce slightly, while cutting the duck diagonally across the grain into neat slices.
Pour the wine sauce over the salad and toss together.
Pile the slices of duck on top, garnish with the reserved sprigs of watercress and serve.
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