Simmered duck with cabbage & potato

Recipe uploaded by

Barney Desmazery

8 ratings

Recipe by Barney Desmazery

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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.

815 kcalories, protein 41g, carbohydrate 27g, fat 61 g, saturated fat 17g, fibre 6g, salt 2.4 g

Latest comments and suggestions

• giblin

  24 January 2008

  giblin rated and commented on this recipe

  

  I have made this a few times, and it is lovely, I tend to use one rasher of smoked bacon though and one unsmoked or I find it over powers the flavour. But it is certainly something I make regularly

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• jane's best

  28 January 2008

  jane's best rated and commented on this recipe

  

  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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• veejay_p

  15 March 2008

  veejay_p rated and commented on this recipe

  

  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.

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• Guzzler

  05 July 2008

  Guzzler rated and commented on this recipe

  

  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.

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• Seher

  01 February 2009

  Seher commented on this recipe

  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.

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• Belkey

  14 February 2009

  Belkey rated and commented on this recipe

  

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

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• Shrimp

  25 March 2009

  Shrimp rated and commented on this recipe

  

  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.

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• pat watts

  11 July 2009

  pat watts rated and commented on this recipe

  

  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.

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• Lynsey

  03 August 2009

  Lynsey rated and commented on this recipe

  

  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.

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Ingredients

• 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
• ¼ savoy cabbage , roughly shredded (core removed)
• 150ml chicken stock
• large pinch chopped parsley
• small pinch chopped garlic (optional)

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Serves 1

Preparation and cooking times

Ingredients

• 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
• ¼ savoy cabbage , roughly shredded (core removed)
• 150ml chicken stock
• large pinch chopped parsley
• small pinch chopped garlic (optional)

815 kcalories, protein 41g, carbohydrate 27g, fat 61 g, saturated fat 17g, fibre 6g, salt 2.4 g

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