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axinite (iou) and Pan-roasted duck breast with braised red cabbage and spiced squash (recipes)


axinite (iou)



axinite noun. E19.
[from Greek axine axe + -ITE1.]
Mineralogy. A rock-forming triclinic silicate of the epidote group containing calcium, iron, manganese, aluminium, and boron, and occurring as brown or yellow, often large, crystals.

Pan-roasted duck breast with braised red cabbage and spiced squash (recipes)






Serves 1



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



salt, for rubbing½ duck breast, skin scored with a sharp knife1 tbsp olive oilFor the braised cabbage1 tsp oil½ red cabbage, shredded½ onion, chopped½ pear, roughly chopped1 garlic clove, crushed1 tbsp honey175ml/6fl oz red wine1 tbsp cumin1 tbsp coriander seedsFor the spiced squash1 tsp vegetable oil½ squash, peeled and chopped into 2cm/¾in cubes½ red chilli, de-seeded and finely chopped2 tsp fresh thyme leaves, chopped



Method



1. Rub the duck skin with salt. Heat a frying pan and fry the duck breast skin-side down for about 8-9 minutes, or until cooked to your liking, turning it over halfway through. Remove from the heat and leave to rest.2. For the braised cabbage, heat the oil in a frying pan. Add all the cabbage ingredients and sauté for 2-3 minutes. Cover with a lid and simmer for 15 minutes or until the Vegetables become tender. 3. For the spiced squash, heat a little oil in another frying pan. Add the squash and fry until golden-brown. Add the chilli and thyme.4. To serve, spoon the cabbage and squash onto a plate. Carve the duck breast and arrange on top of the Vegetables.