Ezy Duck Confit with Braised Red Cabbage & Mushroom Ragu

Breast_image

Ready to serve

  • Prep : 5 mins
  • Heat : 15 mins
  • Ready to serve : 20 mins
  • Serves : 1

Ezy Duck product used

ED_Breast_pack_smlorED_Leg_pack_sml

Ingredients

  • Ezy Duck Breast or Leg Confit
  • Braised Red Cabbage
    • 1 cup Red Cabbage, shaved
    • ½ Brown Onion, sliced
    • 1 tbs Butter
    • 1 tsp Olive Oil
    • 3 tbs Red Wine
    • Salt & Pepper
  • Mushroom Ragu
    • 1 cup Mushrooms, sliced
    • 1 clove Garlic, finely sliced
    • 3 stems Chives, diced
    • 1 tbs butter

Method

  1. Prepare Ezy Duck in oven, stovetop or microwave.
  2. In a pan, heat butter and oil over medium heat until butter has melted, then add onions and sauté until golden brown.  Add the cabbage and red wine, with a pinch of salt & pepper, stirring to combine.  Cover and cook over low heat until cabbage has softened (approx. 20 minutes).
  3. In a separate pan, heat the remaining butter until melted, then add the mushrooms and cook until browned.  Add the garlic and chives and take off heat.
  4. Plate up Ezy Duck with braised cabbage & mushrooms and serve.

*Please note: Ezy Duck Duck Leg – Available to food service only.