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Muscovy Duck Breasts with Juniper Braised Cabbage and Mushroom RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was provided by Cindy Hartlin from Oakville, Ontario, Canada.


12 1/2 lb Muscovy duck breasts (about 3)

2 tb Olive oil
1 tb Chopped fresh marjoram or 1 tsp. dried
3 cl Garlic, chopped
1 tb Black peppercorns, crushed
2 tb Italian parsley, chopped

Braised cabbage:
1 Red cabbage
1 tb Olive oil
4 oz Smoked bacon
1 sm Onion, diced
3/4 c  Red wine
1/2 c  Apple juice
1 Bay leaf
3 Juniper berries
1 Inch piece cinnamon stick
2 tb Sugar
2 tb Red wine vinegar

2 tb Butter
1 tb Olive oil
12 oz Brown mushrooms, cleaned and quartered
2 ts Minced garlic
1/4 c  Minced shallot
2 ts Lemon juice
1 tb Chopped fresh sage
Salt and freshly ground pepper

  • Trim duck breasts of excess skin and fat.
  • With a sharp knife, score skin in a cross hatch pattern but do not cut through the flesh.
  • Combine oil, marjoram, garlic, peppercorns and parsley and spread over duck breasts.
  • Marinate for up to 12 hours in refrigerator.
  • Slice cabbage in half, lengthwise, and remove core.
  • Slice thinly. You should have about 8 cups cabbage.
  • Heat oil in skillet, on medium heat. Add bacon and onion and saute until bacon releases its fat, about 5 minutes.
  • Add cabbage and remaining ingredients. Bring to boil. Cover skillet and cook on medium low heat, stirring occasionally, for 20 minutes or until cabbage is tender.
  • Uncover and simmer 5 minutes longer.
  • Reseason and make sure there is a balance of sweet/sour flavors.
  • Remove bay leaf and cinnamon stick.
  • Reserve cabbage.
  • In large skillet, heat butter and oil over medium high heat.
  • When butter begins to foam, add mushrooms and cook, stirring often for 5 minutes or until mushrooms are browned.
  • Stir in garlic and shallots. Cook for 2 minutes longer.
  • Add lemon juice, sage, salt and pepper and reserve.
  • Season duck breast with salt.
  • In a heavy skillet, on medium heat, add duck breasts skin side down and cook for 5 minutes draining fat as it accumulates.
  • Flip over breasts and cook another 5 to 7 minutes or until breasts are medium rare.
  • Remove duck and let sit for 5 minutes.
  • Slice duck across the grain into thin slices and fan out on plate.
  • Garnish with cabbage and mushrooms and serve with any juices from the skillet.

Serves 6

Cindy Hartlin
Autumn in Ontario's Wine Country