Honey-Roast Duck with Braised Cabbage

Sticky honey-roast duck, buttery braised cabbage and a rich sweet sauce make this mouth-watering trio from Ed Baines a sure-fire success
By Ed Baines
Honey-Roast Duck with Braised Cabbage
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the stuffing:

  • Zest of 1 oranges
  • 1 whole head of garlic
  • duck giblets
  • 1 sprig rosemary
  • 1 sprig thyme
  • Pinch of salt

For the duck:

  • 1.2 kg duck
  • 200 g clear honey
  • Juice 1/2 lemons
  • 200 ml olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 sprig thyme
  • 300 ml chicken stock

For the Braised Red Cabbage:

  • 1 small red cabbage, finely shredded
  • 2 cloves garlic, finely chopped
  • Zest and juice of 1 oranges
  • 50 g demerara sugar
  • 50 ml balsamic vinegar
  • 600 ml light vegetable stock
  • 50 g butter


1. Place all the ingredients for the stuffing into a heavy mortar and grind with a pestle until you have a rough paste.

2. Preheat the oven to 200°C/gas 6. Bring a large pan of salted water to the boil, add the duck and cook for 3 minutes. Remove the duck from the water; lower it carefully into a bowl of iced water and leave for 5 minutes. Remove the duck and pat dry.

3. Fill the duck cavity with the prepared stuffing.

4. Mix the honey and lemon with the olive oil. Place the duck into a roasting pan and brush the honey glaze liberally over the top.

5. Place the duck into the oven and cook for 5 minutes and then add the onion and carrot. Cook for a further 30 minutes, basting regularly.

6. Remove the duck from the oven and cut off the legs. Wrap the remaining duck loosely in foil.

7. Heat up a griddle and cook the legs over a moderate heat until golden brown and cooked though, turning 2-3 times.

8. To make the sauce, place the roasting pan over a medium heat and pour in the chicken stock, stirring well and scraping any sticky bits from the bottom the pan. Cook until the stock is reduced by two thirds and slightly syrupy.

9. To make the braised red cabbage, heat the oil in a frying pan and add the cabbage, garlic, orange zest and orange juice. Cook for 5 minutes, stirring continuously.

10. Add the sugar and vinegar and stir well. Pour in the stock, season to taste and simmer over a medium heat until all the liquid has been absorbed and the cabbage is tender and sticky. Stir in the butter, season to taste and keep warm.

11. Remove the breasts from the duck. Cut each of the duck breasts into three and the legs into two. Serve immediately with the braised red cabbage and the rich, sweet sauce.

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