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Main Dish

Duck breast with carrots, cabbage and grapes

Victor Scargle

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6 duck breasts
Kosher salt and black pepper
2 tbsp. grapeseed oil
1 cup dry white wine
3 whole shallots, peeled and sliced
1/4 tsp. black peppercorns
1/4 tsp. coriander
2 bay leaves
1 gallon duck stock, reduced by half or more
1 bunch lemon thyme
1 bunch baby carrots
1 head Napa cabbage, sliced thin
1 cup Riesling wine (optional)
1/2 cup red seedless grapes, quartered


Season duck breasts with salt and pepper and place them skin side down in a hot sauté pan with grapeseed oil. Reduce heat to medium and render fat side slowly. While duck is cooking, place white wine, shallots, peppercorns, coriander and bay leaves in a saucepan and reduce until almost dry. Add reduced duck stock and bring to a simmer. Add lemon thyme and reduce, skimming impurities off the top. Strain through cheesecloth and reserve warm.

Place carrots in hot sauté pan with a little oil and reduce heat to medium, cooking carrots through before browning. When carrots begin to brown, add a little salt and whole butter. Cook until tender, then remove and place on paper towel.

Braise cabbage on high heat in a little butter water (or Riesling if available) and season with salt and pepper.

Slice duck and present fat side up on top of carrots and cabbage. Spoon sauce over the top of the duck, garnish with grapes and serve.

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