Duck breast with braised red cabbage & dried figs from At Home in the Kitchen: Simple Recipes from a Chef's Night Off (page 189) by David Kinch and Devin Fuller

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Accompaniments: Roast shallots in space

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Notes about this recipe

  • Eat Your Books

    Marinate the cabbage overnight.

  • jfleissn on December 11, 2022

    I thought the red cabbage was great, even though we did not bother marinating it beforehand. My husband was less happy with the method of cooking the duck, which left it underdone (he usually makes perfect rare duck breasts) and, I thought, quite underseasoned also. We skipped the shallots though might try them another time. Farro was a nice side.

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