One-pan duck with Savoy cabbage

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• Beryllium

  07 February 2010

  Beryllium rated this recipe

  

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• nobu

  04 April 2010

  nobu rated this recipe

  

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• BondGirl

  12 May 2010

  BondGirl rated and commented on this recipe

  

  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.

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• teapot

  25 June 2010

  teapot commented on this recipe

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

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• Emma_G

  20 July 2010

  Emma_G rated and commented on this recipe

  

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

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• Firebird0511

  07 August 2010

  Firebird0511 commented on this recipe

  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!

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• Firebird0511

  07 August 2010

  Firebird0511 commented on this recipe

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

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• Hoggle

  04 October 2010

  Hoggle rated and commented on this recipe

  

  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.

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• hendo22

  12 November 2010

  hendo22 commented on this recipe

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

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• hendo22

  12 November 2010

  hendo22 rated and commented on this recipe

  

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

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• gill bish

  23 January 2011

  gill bish rated and commented on this recipe

  

  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!!

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• smellycat

  19 February 2011

  smellycat rated and commented on this recipe

  

  would have been as amazing without the bacon I think

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• Sammyc

  06 March 2011

  Sammyc rated and commented on this recipe

  

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

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• originl

  24 March 2011

  originl rated and commented on this recipe

  

  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.

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• Rupert Cheyne

  06 April 2011

  Rupert Cheyne rated and commented on this recipe

  

  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.

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• Kempy

  16 June 2011

  Kempy rated and commented on this recipe

  

  I'm new to 'Good Food' and to cooking but I tried this dish and it was lovely. Easy to make too. Unfortunately I found that it was very oily and this was probably down to my cooking! I know duck is fatty anyway but does anyone have any tips for such a novice?

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• Norma

  12 August 2011

  Norma rated this recipe

  

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• Billy

  06 January 2012

  Billy rated and commented on this recipe

  

  loved it, so simple to make and it taste so professional, gonna do this alot more often.

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• The Nourishing Road

  01 February 2012

  The Nourishing Road commented on this recipe

  Duck is definitely my favourite meat at the moment. Here is my Crispy Duck with Fried Potatoes recipe: http://www.thenourishingroad.co.uk/2012/02/crispy-duck-with-fried-potatoes.html So good, and go healthy as animal fats contain vital vitamins for proper brain function and to boost immunity. Find out more here: http://www.thenourishingroad.co.uk/2012/01/more-fat-yes-please.html

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• EmsB

  24 February 2012

  EmsB rated and commented on this recipe

  

  Delicious and very easy!

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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 25g, carbohydrate 33g, fat 31 g, saturated fat 8g, fibre 6g, sugar 7g, salt 1.16 g

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