Recipe with honey

Acacia Honey Glazed Duck Breast with Red Cabbage

The mild, runny acacia honey lies as a delicate glaze over the duck breast without overpowering the meat's own flavour. Autumnal red cabbage goes well with it.

⏱ Prep 25 min · Cook/bake time 35 min · Total 60 min · 2 servings

Ingredients

• 2 duck breasts (approx. 250 g each)
• 2 tbsp acacia honey
• 1 tbsp soy sauce
• 1 tsp apple cider vinegar
• Salt, pepper
• 500 g red cabbage, finely shredded
• 1 apple, diced
• 1 small onion, diced
• 1 tbsp butter
• 2 tbsp red wine vinegar
• 1 bay leaf
• 1 pinch clove powder

Method

1. Score the skin of the duck breasts in a diamond pattern and season with salt and pepper.
2. Place the duck breasts skin side down in a cold pan and fry slowly over medium heat for 8-10 minutes until crisp, then turn and fry for another 3 minutes.
3. For the glaze, stir together the acacia honey, soy sauce and apple cider vinegar, brush the duck breasts with it and finish cooking in the oven at 160 °C for about 8-10 minutes.
4. For the red cabbage, sweat the onion in butter, add the red cabbage and apple and fry briefly.
5. Deglaze with red wine vinegar, add the bay leaf and clove powder, season with salt and braise, covered, for 25-30 minutes.
6. Towards the end, stir 1 tsp acacia honey into the red cabbage and season to taste.
7. Let the duck breasts rest for 5 minutes before slicing, then cut into slices and serve with the red cabbage.

Nutritional values per serving (approx.): 1064 kcal · Fat 76 g · Carbohydrates 40 g · Protein 54 g

Tip: You can keep the rendered duck fat from the pan and use it later for frying fried potatoes.

Honey used: View acacia honey in the shop →

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