One-pan duck with Savoy cabbage

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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

  debdooblah rated this recipe

  

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• cookingforgirls

  12 September 2008

  cookingforgirls 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

  06 October 2008

  Beth rated this recipe

  

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• villan

  16 October 2008

  villan rated and commented on this recipe

  

  Very easy to make and it has a great range of ingrediants.

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• vickstar

  24 October 2008

  vickstar rated and commented on this recipe

  

  Great loved it went down a storm!

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• di

  15 November 2008

  di rated and commented on this recipe

  

  easy and very tasty, loved the cabbage done like this and the duck was perfectly cooked!

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• hlnharrison

  27 January 2009

  hlnharrison commented on this recipe

  I have made this twice - once for three and once for five. It is very delicious but rather expensive so best just for two.

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• sarahtifmc

  02 February 2009

  sarahtifmc rated and commented on this recipe

  

  I love this recipe. Have made it for dinner parties and it is delicious and really easy though looks like I have slaved over it for hours!

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• Barney

  03 February 2009

  Barney commented on this recipe

  I made this again on the weekend using a couple of legs of confit of duck I had from in a jar. You need to roast the legs first but the method for the potatoes and cabbage was the same and everything was equally delicious - just a thought should you be as big a fan of confit as I am. Thanks for all your comments Bxx

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• daveandgail

  05 May 2009

  daveandgail commented on this recipe

  I have been cooking this type of dish for over 6 month now but i found i had more better comments back from my customers when i changed the bacon for chirritzo i just cook as i would the bacon but much better taste. try you may like

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• silnarnin

  20 August 2009

  silnarnin rated and commented on this recipe

  

  Very good and very easy. However, when I do it again, I'll use ground pepper instead because it's not very nice to chew peppercorns. And I'll also make sure to buy good quality bacon otherwise it won't go crispy.

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• asterixx20

  04 October 2009

  asterixx20 rated this recipe

  

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• Popeye147

  10 October 2009

  Popeye147 commented on this recipe

  Good dish to cook-very easy I cooked Gordon Ramsay's red wine and shallot sauce to accompany it-worked very well

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• Tinkerbell

  20 October 2009

  Tinkerbell rated and commented on this recipe

  

  Lovely recipe, cooked for my husband's bithday went down very well. The duck especially was cooked perfectly. Will definately try for a small dinner party.

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• mudship

  22 November 2009

  mudship rated and commented on this recipe

  

  Very easy and tasty. I changed flat-leaf parsley to coriander, and it worked well to add a different flavour.

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http://www.bbcgoodfood.com/recipes/6679/

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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

Preparation 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 25.0g, carbohydrate 33.0g, fat 31.0 g, saturated fat 8.0g, fibre 6.0g, sugar 7.0g, salt 1.16 g

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