Simmered duck with cabbage & potato

Simmered duck with cabbage & potato

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(16 ratings)

Ready in a relaxed 50-60 minutes


Serves 1
Treat yourself to Barney Desmazery's one-pan solo supper - with the extra bonus of next to no washing up

Nutrition and extra info


  • kcal815
  • fat61g
  • saturates17g
  • carbs27g
  • sugars0g
  • fibre6g
  • protein41g
  • salt2.4g
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  • 1 duck breast, about 200g/8oz
  • 2 rashers smoked back bacon, each chopped into about 6 pieces
  • 1 medium waxy potato such as Desirée or Maris Piper, peeled and cut into about 8 chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • ¼ Savoy cabbage, roughly shredded (core removed)
  • 150ml chicken stock
  • large pinch chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small pinch chopped garlic (optional)



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…


  1. 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.

  2. 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.

  3. 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.

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Comments (21)

peter_leask's picture

This was insanley good and really easy to pull off!

finbarfury's picture

What a brilliant website. It has reawakened my interest in cooking and eating. This recipe is my latest adventure. Delicious and easy. Nothing nicer than a warm kitchen and the smell of good food. Living alone, and a pensioner, most times couldn't be bothered to cook. The comments from you guys make it more interesting and helpful too.

terrie69's picture

made this last night, very very good, the only thing i did change was to take the duck out sooner than stated, so i could recrisp the skin. fantastic tasting dish. would recommend.

jhales's picture

Very tasty I made it for 3 and I think it would be nice if the skin was crispy. The veg cooked down nicely, I cooked red cabbage seperately to have with it which was a Nigella recipe, using a cherry coke stock left over from cooking a ham, very nice with the duck.

catrionadonald's picture

Great flavours and very easy!

catrionadonald's picture

Great flavours and very easy!

catrionadonald's picture

Great flavours and very easy!

nomesyhomesy's picture

I was somewhat panicked yesterday when I couldn't re-find this recipe on the internet. Simple, fantastic, great crowd pleaser + one pan meal goodness.
Also I had a few potatoes left over in the pan, so I just left them until morning and after reheating the pan made some gorgeous scrambled egg with potatoe. mmmmmmmmm

happydays95's picture

Mine was not to our liking.... why on earth after crisping the duck skin, ..... then steam it!!? needed cooking longer than stated, the potato and cabbage in the stock was delicious. So I am just * that, not the duck......

andy10's picture

it was great i had to sissle the breasts a little longer as they were large but the taste when it was finnished was really great will do this again and again

westpier's picture

I've tried this a couple of times and it does taste good but I can't
get the raw side to cook through in the suggested time. I am very new at cooking though.

lizzafezza's picture

Really tasty dish, I made it for two and used cabbage and potatoes from our garden. I served it with peas and french beans (also from the garden). Will definatley make this again.

41paty's picture

I cooked this for myself tonight. Far too much of a salty taste using Smokey bacon, drowns the taste of the duck, apart from that absolutely delicious, will make again.

StableHouse_1979's picture

Agree with salt!

pumkin38's picture

Lovely recipe! I made it for two and added extra stock and some mushrooms. After eating it I figured it would go well with all sorts of meat. I am sure the duck could be replaced by beef, chicken or ostrich meat as well. Will make this again.

eleanormayo's picture

This is excellent, so easy & a great combination of ingredients. Definitely one to do again.

sehersali's picture

I tried to cook this, but it turned out a complete failure for some reason. I made it with duck legs instead of breast and it took ages to cook, and still they didnt taste nice. There wasn't that much fat probably and it just didnt work.

electrophile888's picture

This is a great recipe, I don't like to give 5 stars out too often but this is almost there. The recipe is painfully simple and is created in just one pan. At the end of it it feels like your eating real restaurant quality food. I might try it again with pak choi and a dollop of red curry sauce for a Thai twist.

veejay's picture

I cooked it for my husband and myself and thought it was fabulous. The flavour of the bacon is strong, but compliments the duck rather than overpowers it. I will definitely be using this recipe again.

gardengirly's picture

I have made this dish many times now for 1, 2 and 4 people and every time it is as good as the first. The flavours are amazing and everyone I cook it for loves it.


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