Chef Daniel Mowles of Lily’s @RSHotel Cooks Seared Duck Breast w/ Champagne Braised Cabbage @WilliamsSonoma (video)

2 long island duck breast

1 savoy cabbage

1 yellow onion

1 sprig thyme

½ bottle champagne


Breakfast radishes




In sautee pan sweat sliced yellow onions, sliced savoy cabbage, and thyme. Sautee till clear and then add Champagne and reduce by 2/3rds. Then add 2 cups stock or water and place lid on pot and cover and simmer for 30 mins. If it reduces to much add a little more water or stock. Season the duck breast with salt and pepper and place in sautee pan skin side down to sear. Render the skin for 10 mins till crispy and then flip the breast and sear again for 4 mins after that place in oven for 5 mins at 350F. Remove from oven and let rest for 15 mins covered with foil. Then begin to work on radishs and slice on mandoline paper thin in a circle disk shape. Place a small amount cabbage on plate then slice the duck breast and place on top of cabbage. Then garnish with sliced radish and pistachios. Then drizzle the plate with a little honey and some chopped chives.

Daniel B. Mowles

Chef de Cuisine
Lily’s Resturant
Roger Smith Hotel