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.
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