Moroccan Ras el Hanout Braised Duck with Shredded Cabbage and Ciabatta

Slice the duck breast into thin strips and toss thoroughly with the Ras el Hanout spice blend, ensuring every piece is well-coated in the aromatic spices.

Heat a heavy-bottomed pot over medium-high heat. Add the duck strips and sear until browned on all sides, releasing their flavorful fat.

Add the thinly sliced red onion to the pot, sautéing until softened and translucent, about 3 minutes.

Add the shredded cabbage to the pot. Stir to combine, letting it wilt slightly in the residual fat. Add a splash of water, cover, and turn heat to low to braise for 8-10 minutes until the cabbage is tender and has absorbed the spice-infused juices.

While braising, toast the ciabatta bread until the edges are golden and crisp.

Serve the braised duck and cabbage mixture over the toasted ciabatta slices, allowing the bread to soak up the savory juices. Finish with a squeeze of fresh lemon to cut through the richness of the duck.