One-pan duck with Savoy cabbage

One-pan duck with Savoy cabbage

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(40 ratings)

Prep: 10 mins Cook: 30 mins


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

    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

    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

    Olive oil

    ol-iv oyl

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


  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.

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Comments (49)

djmcnae's picture

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

vickstar's picture

Great loved it went down a storm!

villan's picture

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

mariabernadette's picture

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.

jencenny's picture

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

hlnharrison's picture

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

melon1987's picture

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

lisalodahl's picture

Very good dish!

millsni's picture

Beautiful dish! Very recommended..


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