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Seared Duck Breast with Zinfandel-Braised Red Cabbage

Lean and juicy Muscovy duck yields more meat than other domestic duck breeds. Much of its fat is rendered during searing, which turns the skin deliciously crisp. Zinfandel’s big, ripe flavors work well for braising red cabbage, turning it soft, sweet and mellow. Other full-bodied red wines, such as Syrah or Merlot, can also be used.

By williamssonoma · From Open Recipes · 9 ingredients
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Seared Duck Breast with Zinfandel-Braised Red Cabbage

Why it works: Pepper and cabbage are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,081 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Seared Duck Breast with Zinfandel-Braised Red Cabbage

Serves 4.

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

494Calories
24 gProtein
29 gFat
35 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Duck100g cooked with skin337
Broccoli1 cup chopped (156g)55
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Coriandernot in our table0
Seednot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + cabbagetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Pepper + coriandertop 6% of all pairs
    Smell alikestrong
    Cooked together5,949 recipes

    Shared aroma: myristicin (spice, warm).

  3. Onion + cabbagetop 7% of all pairs
    Smell alikestrong
    Cooked together3,001 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Cabbage + coriandertop 10% of all pairs
    Smell alikemoderate
    Cooked together191 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the onion

How well each one fits the dish's main ingredients (pepper, cabbage, vinegar, sugar, coriander):

  1. Capsicumfits better
  2. Mustardfits better
  3. Radishfits better
  4. Onionthe original

Fit is the average pairing score against pepper, cabbage, vinegar, sugar, coriander. Candidates are from the same food group and used in at least 100 recipes.