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Duck with Seville orange & savoy cabbage
- 4 duck breasts
- 1 large Seville orange , zested and juiced
- 2 tbsp honey
- 2 cloves
- 1 cinnamon stick
- chicken stock fresh, cube or concentrate, made up to 300ml
- 1 Savoy cabbage , quartered, heart removed and shredded
- mashed potato , to serve
Directions:View on BBC Good Food
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