Barbecued Duck on Sweet-and-Sour Red Cabbage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Prepare grill; set to medium heat.
2. 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.
3. 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.
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