Lunch · Moroccan · 20 min
Moroccan Ras el Hanout Braised Duck with Shredded Cabbage and Ciabatta
- Calories
- 718
- Protein
- 54g
- Carbs
- 78g
- Fat
- 21g
Ingredients
- 200 g duck breast
- 5 g ras el hanout spice blend
- 300 g green cabbage
- 40 g red onion
- 0.8571 tbsp olive oil
- 0.5 tsp salt
- 107.9 g ciabatta bread
- 1 tbsp lemon juice
Method
- 01Slice duck breast into thin strips and toss with ras el hanout spice blend until coated.
- 02Heat olive oil in a heavy Dutch oven or braising pot over medium-high heat.
- 03Add duck strips and sear for 3-4 minutes until browned on all sides and internal temperature reaches at least 165°F (74°C). Remove duck and set aside.
- 04Add sliced red onion to the pan drippings and sauté for 3 minutes until softened.
- 05Add shredded cabbage, salt, and 60 ml water to the pot. Stir well, cover with lid, lower heat to low, and braise for 8-10 minutes until cabbage is tender.
- 06Toast ciabatta slices until crisp and golden.
- 07Return duck strips to the cabbage mixture to warm through. Finish with freshly squeezed lemon juice.
- 08Serve braised duck and cabbage over warm toasted ciabatta slices.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
