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Barbecued Duck on Sweet-and-Sour Red Cabbage

Barbecued Duck on Sweet-and-Sour Red Cabbage

Health JULY 2001

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


  • 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
  • Duck:
  • 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.

Nutritional Information

Amount per serving
  • Calories: 361
  • Calories from fat: 17%
  • Fat: 6.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 43.8g
  • Carbohydrate: 31.5g
  • Fiber: 4.9g
  • Cholesterol: 213mg
  • Iron: 8.1mg
  • Sodium: 620mg
  • Calcium: 107mg

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Barbecued Duck on Sweet-and-Sour Red Cabbage Recipe