Wild Duck Breasts with Pomegranate and Red Currant Sauce
(with Braised Cabbage and Caramelized Apples)

Serves 2

One Saturday in late October, we were fortunate to have received a whole fresh wild duck from my cooking friend Marc Vogel. We felt obligated to come up with a Sunday Supper recipe that would do justice to the duck and one that Marc would approve of. But in the relaxed Sunday Supper spirit, we started thinking about what we could do with the duck on Sunday evening at about 6 o'clock.

In the refrigerator from Saturday's shopping, we found pomegranates, cabbage and apples. Within an hour, we transformed the cabbage and apples into a succulent and sweet backdrop for grilled duck breasts which we accented with a tangy pomegranate-currant sauce. Many thanks to our friend Marc for giving us an duck-y inspiration!

This is a very easy recipe. Start preparations with the cabbage and then prepare all the other ingredients while the cabbage is cooking. You could use the same cabbage and apple recipe as a base for roasted chicken breasts if wild duck breasts aren't available.



Sauce for Duck Breasts: