Spiced duck breast with cabbage recipe
 Treat someone special to this smart dinner for two. It’s surprisingly easy to make too. 2 x x 150g/5oz duck breasts1 Braeburn apple, quartered and core removed25g/1oz butter, plus a knob of butter1 tsp fennel seeds1 tsp coriander seeds½ tsp ground nutmeg½ tsp ground cinnamon½ tsp orange zest1 tsp honey25ml/1fl oz orange juice175ml/6fl oz duck stocksalt and freshly ground black pepper 2 x x 150g/5oz duck breasts 1 Braeburn apple, quartered and core removed 25g/1oz butter, plus a knob of butter 1 tsp fennel seeds 1 tsp coriander seeds ½ tsp ground nutmeg ½ tsp ground cinnamon ½ tsp orange zest 1 tsp honey 25ml/1fl oz orange juice 175ml/6fl oz duck stock salt and freshly ground black pepper 50g/2oz smoked bacon lardons30g/1oz carrot, diced30g/1oz celeriac, diced½ Savoy cabbage, thinly slicedsalt and freshly ground black pepper250ml/9fl oz double cream 50g/2oz smoked bacon lardons 30g/1oz carrot, diced 30g/1oz celeriac, diced ½ Savoy cabbage, thinly sliced salt and freshly ground black pepper 250ml/9fl oz double cream Method For the duck, preheat the oven to 210C/425F/Gas 7.Score the skin of the duck breasts in a criss-cross pattern. Place the duck breasts in an ovenproof frying pan, skin-side down, and cook for 4-5 minutes, or until the fat is rendered. Add the apple to the pan.When the duck skin is crisp and golden-brown, turn the duck breasts over and cook the other side for 1-2 minutes. Baste the duck with a knob of butter, then roast in the oven for 2-3 minutes (for medium), or until cooked to your liking.Heat the fennel and coriander seeds in a dry frying pan until aromatic. Grind the seeds in a pestle and mortar. Add the nutmeg, cinnamon and orange zest. Stir in the honey and enough orange juice to give the glaze a good consistency.Remove the duck breasts from the oven and brush the spice mixture over the duck breasts with a pastry brush. Baste the duck with its roasting juices and leave to rest for a few minutes.Heat a frying pan until hot, add the duck stock and cook until the volume of liquid has reduced by half, then add the 25g/1oz of butter and whisk until well combined. Season with salt and freshly ground black pepper.For the creamed Savoy cabbage, heat a lidded frying pan until hot and fry the bacon lardons, carrot and celeriac with the lid on for 4-5 minutes.Add the cabbage and season, to taste, with salt and freshly ground black pepper.Cover with the lid and continue to cook for 3-4 minutes, or until the cabbage is tender. Add the cream and cook for 1-2 minutes, or until the cream has thickened.To serve, spoon the cabbage onto serving plates and top with the roasted apples. Slice the duck breasts and place on top. For the duck, preheat the oven to 210C/425F/Gas 7. For the duck, preheat the oven to 210C/425F/Gas 7. Score the skin of the duck breasts in a criss-cross pattern. Score the skin of the duck breasts in a criss-cross pattern. Place the duck breasts in an ovenproof frying pan, skin-side down, and cook for 4-5 minutes, or until the fat is rendered. Add the apple to the pan. Place the duck breasts in an ovenproof frying pan, skin-side down, and cook for 4-5 minutes, or until the fat is rendered. Add the apple to the pan. When the duck skin is crisp and golden-brown, turn the duck breasts over and cook the other side for 1-2 minutes. Baste the duck with a knob of butter, then roast in the oven for 2-3 minutes (for medium), or until cooked to your liking. When the duck skin is crisp and golden-brown, turn the duck breasts over and cook the other side for 1-2 minutes. Baste the duck with a knob of butter, then roast in the oven for 2-3 minutes (for medium), or until cooked to your liking. Heat the fennel and coriander seeds in a dry frying pan until aromatic. Grind the seeds in a pestle and mortar. Add the nutmeg, cinnamon and orange zest. Stir in the honey and enough orange juice to give the glaze a good consistency. Heat the fennel and coriander seeds in a dry frying pan until aromatic. Grind the seeds in a pestle and mortar. Add the nutmeg, cinnamon and orange zest. Stir in the honey and enough orange juice to give the glaze a good consistency. Remove the duck breasts from the oven and brush the spice mixture over the duck breasts with a pastry brush. Baste the duck with its roasting juices and leave to rest for a few minutes. Remove the duck breasts from the oven and brush the spice mixture over the duck breasts with a pastry brush. Baste the duck with its roasting juices and leave to rest for a few minutes. Heat a frying pan until hot, add the duck stock and cook until the volume of liquid has reduced by half, then add the 25g/1oz of butter and whisk until well combined. Season with salt and freshly ground black pepper. Heat a frying pan until hot, add the duck stock and cook until the volume of liquid has reduced by half, then add the 25g/1oz of butter and whisk until well combined. Season with salt and freshly ground black pepper. For the creamed Savoy cabbage, heat a lidded frying pan until hot and fry the bacon lardons, carrot and celeriac with the lid on for 4-5 minutes. For the creamed Savoy cabbage, heat a lidded frying pan until hot and fry the bacon lardons, carrot and celeriac with the lid on for 4-5 minutes. Add the cabbage and season, to taste, with salt and freshly ground black pepper.Cover with the lid and continue to cook for 3-4 minutes, or until the cabbage is tender. Add the cream and cook for 1-2 minutes, or until the cream has thickened. Add the cabbage and season, to taste, with salt and freshly ground black pepper.Cover with the lid and continue to cook for 3-4 minutes, or until the cabbage is tender. Add the cream and cook for 1-2 minutes, or until the cream has thickened. To serve, spoon the cabbage onto serving plates and top with the roasted apples. Slice the duck breasts and place on top. To serve, spoon the cabbage onto serving plates and top with the roasted apples. Slice the duck breasts and place on top.