Barbecued Duck on Sweet-and-Sour Red Cabbage



4 servings (serving size: 5 ounces duck and 1 cup cabbage)

Nutritional Information

Calories 361
Caloriesfromfat 17 %
Fat 6.7 g
Satfat 1.3 g
Monofat 3.1 g
Polyfat 1.1 g
Protein 43.8 g
Carbohydrate 31.5 g
Fiber 4.9 g
Cholesterol 213 mg
Iron 8.1 mg
Sodium 620 mg
Calcium 107 mg


Red Cabbage:
2 teaspoons olive oil
1/2 cup chopped red onion
6 cups thinly sliced red cabbage (about 1 pound)
2 cups matchstick-cut carrots
1/4 cup packed brown sugar
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (14-ounce) packages boneless whole duck breasts, thawed
1/4 cup barbecue sauce


Prepare grill; set to medium heat.

To prepare cabbage, heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add cabbage and next 5 ingredients (cabbage through pepper). Cover and cook 5 minutes; stir well. Cook an additional 15 minutes or until cabbage is tender, stirring occasionally. Remove from heat; keep warm.

To prepare duck, brush meat side of breasts with barbecue sauce; place on grill rack, skin side up. Cook 8 minutes. Turn duck over; brush with remaining barbecue sauce. Cook 8 minutes or until desired degree of doneness; remove from heat, and let stand 5 minutes. Carefully remove skin from breasts; cut each breast in half. Cut each breast half into 1/2-inch-thick slices. Spoon cabbage onto plates; arrange duck around cabbage.

July 2001
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