Heat a small saucepan (one with
a lid) on a medium heat. Season
the breast, lay it skin side down in
the pan and reduce the heat to the
lowest it will go. Leave to sizzle for
about 15 minutes, uncovered, until
the skin is golden and crisp and
has rendered most of its fat. Don’t
shake the pan or move the duck.
Remove the duck (the meat side
will be raw). Pour out just over half
the fat (save it for frying vegetables
another time) and turn up the heat
slightly. Add the bacon and fry for
2-3 minutes until starting to crisp.
Add the potato, cover and cook for
10 minutes, stirring occasionally,
until the potato looks sticky and has
just started to brown at the edges.
Tip in the cabbage and stir until
glossy, then pour in the stock.
Nestle the duck, skin side up, among the cabbage and potato and
cover the pan. Simmer gently for 10
minutes until the veg is tender and
the duck cooked. Remove the duck
from the pan and stir in the parsley
and garlic. To serve, spoon the veg,
bacon and juice on to a plate
and sit the duck on top. Pour
a glass of wine and enjoy
the flavours of autumn.