Roasted Duck Breast & Dried Fruit
by Hok Chin
of Solo Stuffing
½ cup chopped fresh shallots
2 oz. capers
1 piece orange zest
1 piece lemon zest
4 oz. dried apricots,
finely chopped
2 oz. dried golden raisins
2 oz. dried cherries
2 oz. dried peaches
finely diced
2 oz. dried carrots
2 oz. dried wild blue berries
1 piece cinnamon stick
2 tablespoons sugar
½ cup sherry wine
5 pieces whole cloves
Directions:
Saute shallots in a saucepan until soft. Lower heat to low, add all other ingredients. Slow cook all the ingredient until the sherry wine is evaporated. Braised red cabbage garnish
1 red cabbage, sliced thinly
1 red onion chopped finely
Salt, pepper, sugar
2 oz apple cider vinegar
2 ounces canola oil
Directions:
Heat the canola oil in a saucepan on a medium heat. Saute the red onions until they are soft. Add the red cabbage, salt, pepper and sugar. Then add the apple cider vinegar. Let simmer on a low heat for 5 - 10 minutes, or until all ingredients are soft. | 
