One-pan duck with Savoy cabbage

Recipe uploaded by

Barney Desmazery

5 ratings

Recipe by Barney Desmazery

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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.
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.
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.

Per serving

504 kcalories, protein 25g, carbohydrate 33g, fat 31 g, saturated fat 8g, fibre 6g, salt 1.16 g

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• millsni

  16 July 2008

  millsni rated and commented on this recipe

  

  Beautiful dish! Very recommended..

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• Lisa

  16 July 2008

  Lisa rated and commented on this recipe

  

  Very good dish!

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• Helen

  28 July 2008

  Helen commented on this recipe

  I'm making it this minute! So far so good!

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• hlnharrison

  05 August 2008

  hlnharrison commented on this recipe

  Lovely recipe to cook for a small number of people. Very tasty but rather expensive.

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• Jen

  12 August 2008

  Jen rated and commented on this recipe

  

  Cooked this for myself and my partner. We both really enjoyed it. Really great dish

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• debdooblah

  11 September 2008

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• maria b

  12 September 2008

  maria b commented on this recipe

  Husband and I made this for a mid week treat. Really good though rich. Justified opening a nice bottle of wine. Straightforward to make. Used peeled red skin potatoes instead of new - still delicious. The savoury flavour of the peppercorns worked excellantly - much nicer than the usual sweet sauce. Not sure the bacon added much though.

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• Beth

  Today

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Ingredients

• 2 duck breasts
• 1 tsp black peppercorns , crushed
• 600g cooked new potatoes , 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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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 30 mins

Ingredients

• 2 duck breasts
• 1 tsp black peppercorns , crushed
• 600g cooked new potatoes , 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

Per serving

504 kcalories, protein 25g, carbohydrate 33g, fat 31 g, saturated fat 8g, fibre 6g, salt 1.16 g

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