One-pan duck with Savoy cabbage

One-pan duck with Savoy cabbage

  • 1
  • 2
  • 3
  • 4
  • 5
(38 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
Duck breast is perfect for entertaining - it's easy to cook, readily available, yet not something you eat every day

Nutrition and extra info

Nutrition: per serving

  • kcal504
  • fat31g
  • saturates8g
  • carbs33g
  • sugars7g
  • fibre6g
  • protein25g
  • salt1.16g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 duck breast
  • 1 tsp black peppercorns, crushed
  • 600g cooked new potato, thickly sliced

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 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

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (49)

toastbongo's picture
5

I made this as a special treat (duck is expensive for students!) and it was completely worth the effort! Using the resting juices as a dressing is an excellent idea.

originl's picture
5

This was very nice and very easy to make.

For two, we used two duck breasts but halved all other ingredients and it was excellent. We both agree that we'd probably use slightly less bacon / more cabbage next tim although that is just a preference rather than an important change.

We used ground black pepper and also, when we removed the duck from the pan we put it in a pre-heated over at around 100C just to keep it warm, and then turned the oven off completely (but left the duck in) for the last five/ten minutes.

Highly recommended if you can get hold of a number of good duck breasts.

jonny13's picture
5

I agree it would have been great without the bacon, the bacon made it too salty for me.

amy_fee's picture
5

would have been as amazing without the bacon I think

tomtobyjoe's picture
5

great dish, made for a special dinner.i used four pieces of duck breast,hungry lot!! cooked duck in pan to crisp and seal and release fats, then transfered in to hot oven 180 for fifteen minutes, mean while i blanced cabbage in some boiling water. then transfered into pan.
served duck on top of cabbage, with buttered new potatoes.
YUMMY!!

gemhenderson's picture
5

I made this for a dinner party and everyone loved it. I used balsamic vinger to fry the savoy cabbage - yum.

gemhenderson's picture
5

I made this for a dinner party - everyone loved it. I would certainly recommend. Use lots of balsamic vinger to fry your savoy cabbage.

kitphisto's picture
4

I made this and really enjoyed it, my only problem was cooking the duck properly, I was worried about it not being cooked through, but I think that was mainly as it was my first time cooking duck. We'll be having this again.

firebird0511's picture

I just wanted to make clear that I boiled them but I still fried them in the pan.

firebird0511's picture

I substituted the bacon with Chorizo which was enjoyed by all. I boiled the sliced potatoes and then left to cool in cold water so that they would be softer. The recipe suggests 2 duck breasts between four but I used 4. I asked my guests would they have been pleased with sharing 2 and they all agreed 4 was better. This was an excellent dish. One I shall be impressing many more guests with. I used the asparagus, mozzarella parcel starter which is also hugely impressive and so easy. It made me look as if I could be on Masterchef! Once all your ingredients are ready - it just looks like something you just knocked up effortlessly! It's also a good main course than be started off cooking as you serve the starter and can then be left whilst you eat the starter. I cannot recommend this dish enough!

daisy_et's picture
5

Easy and delicious. The saltiness of the bacon goes really well with the sweetness of the cabbage.

dancingbunny's picture

Can anyone tell me if this recipe would work with chicken? (I don't eat duck.)

dinner4two's picture
5

This is a fabulously easy tasty recipe to follow. I did it for my husband and tomorrow, I'm doing it for my Dad although he doesn't know it yet!! My husband loved it and I know my Dad will too.

mudship's picture
5

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

rosedaled610's picture
5

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.

popeye147's picture

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

silnarnin's picture
5

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.

daveandgail's picture

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

sarahtifmc's picture
5

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!

hlnharrison's picture

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

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.