Orange Duck Breasts With Tuscan Cabbage

• 3 None duck breasts, skin scored
• 1/3 cup honey
• 1/4 cup orange juice
• 2 tbsp sweet sherry
• 2 tsp finely grated fresh ginger
• 2 tsp Chinese five-spice mix
• 1 tsp orange zest
• 2 tbsp olive oil
• 1 small head Savoy cabbage, trimmed
• 2 cloves garlic, sliced

1. Preheat oven to 400u0b0F. Line a baking dish with foil.
2. Combine honey, orange juice, sherry, ginger, five-spice mix and orange zest. Set aside.
3. Heat a large frying pan over high heat. Cook duck, skin-side down, for 5-6 mins, until golden. Flip over and cook for 3 mins. Place duck, skin-side up, in prepared dish. Drizzle with syrup mixture and roast for 8-10 mins, or until cooked to your liking. Cover with foil and let rest for 10 mins. Slice thickly.
4. Meanwhile, heat oil in a frying pan over high heat. Saute cabbage and garlic for 3-4 mins, until cabbage wilts. Season to taste then drizzle with a little extra olive oil. Serve duck with cabbage and pan juices.

duck breasts, honey, orange juice, sweet sherry, ginger, orange zest, olive oil, savoy cabbage, garlic

Taken from recipes-plus.com/api/v2.0/recipes/34114 (may not work)