Name: One-pan duck with Savoy cabbage
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 2 duck breasts; 1 tsp black peppercorns crushed; 600g cooked new potato thickly sliced; bunch flat-leaf parsley roughly chopped; 1 garlic clove finely chopped; 6 rashers smoked streaky bacon chopped; 1 Savoy cabbage trimmed, quartered, cored and finely sliced; 1 tbsp balsamic vinegar; 2 tbsp olive oil

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One-pan duck with Savoy cabbage

One-pan duck with Savoy cabbage

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.5 out of 5.79 ratingsRate

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Duck breast is perfect for entertaining - it's easy to cook, readily available, yet not something you eat every day

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Ingredients

Nutrition

Units:

MetricUS

2 duck breasts
1 tsp black peppercorns

crushed
600g cooked new potato

thickly sliced
bunch flat-leaf parsley

roughly chopped
1 garlic clove

finely chopped
6 rashers smoked streaky bacon

chopped
1 Savoy cabbage

trimmed, quartered, cored and finely sliced
1 tbsp balsamic vinegar
2 tbsp olive oil

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Nutrition: per serving

kcal504
fat31g
saturates8g
carbs33g
sugars7g
fibre6g
protein25g
salt1.16g

low

Method

step 1

Lightly score the skin of the duck breasts, then generously season with the peppercorns and a sprinkling of salt. Lay the duck breasts, skin-side down, in a non-stick sauté pan, then place over a low heat. Leave the duck for 15 mins to brown and release its fat, then flip over onto the flesh side for 5 mins.
step 2

Remove the duck from the pan, then turn up the heat. Add the potatoes to the pan, fry until brown and crisp, then scatter over the parsley and garlic. Scoop out with a slotted spoon onto a plate, then season with salt.
step 3

Keep the pan on the heat. Fry the bacon until crisp, then add the cabbage. Cook for 1 min, add a splash of water, then fry for 2 mins, just until the cabbage is wilted. While the cabbage is cooking, whisk any juices from the duck with the vinegar and olive oil. To serve, carve the duck breast into slices. Fan out on large dinner plates, spoon a neat bundle of cabbage on one side, then pile a serving of potatoes on the other. Drizzle over the dressing and serve.

Recipe from Good Food magazine, July 2008

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A star rating of 4.5 out of 5.79 ratings

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