Barbecued Duck on Sweet and Sour Red Cabbage Recipe


  1.     Red Cabbage:
  2.     2 teaspoons olive oil
  3.     1/2 cup chopped red onion
  4.     6 cups thinly sliced red cabbage (about 1 pound)
  5.     2 cups matchstick-cut carrots
  6.     1/4 cup packed brown sugar
  7.     2 tablespoons cider vinegar
  8.     1/2 teaspoon salt
  9.     1/4 teaspoon black pepper
  10.     Duck:
  11.     2 (14-ounce) packages boneless whole duck breasts, thawed
  12.     1/4 cup barbecue sauce

Yield: 4 servings


Prepare grill; set to medium heat.To prepare cabbage, heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add cabbage and next 5 ingredients. Cover and cook 5 minutes; stir well. Cook an additional 15 minutes or until cabbage is tender, stirring occasionally. Remove from heat; keep warm.

To prepare duck, brush meat side of breasts with barbecue sauce; place on grill rack, skin side up. Cook 8 minutes. Turn duck over; brush with remaining barbecue sauce. Cook 8 minutes or until desired degree of doneness; remove from heat, and let stand 5 minutes. Carefully remove skin from breasts; cut each breast in half. Cut each breast half into 1/2-inch-thick slices. Spoon cabbage onto plates; arrange duck around cabbage.


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