One-pan duck with Savoy cabbage

One-pan duck with Savoy cabbage

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 30 mins

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.

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

Recipe from Good Food magazine, July 2008.

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Latest comments and suggestions

Results 41-47

  • Binder photo Sandra

    07 March 2012

    Sandra rated and commented on this recipe

    5 stars

    Made this for a 50th birthday dinner party and it was well received by all. I was short of time so cheated slightly and used shop-bought potato rosti but the overall effect was the same and the duck was delicious. Highly recommend for a special occasion.

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  • Binder photo crumbortwo

    05 April 2012

    crumbortwo rated and commented on this recipe

    4 stars

    This is a lovely dish that's very easy to cook. I was cooking for two and found that steps two and three took longer than ten minutes. If cooking for four, you would need a very large pan to sauté the potatoes as you want them all to benefit from being cooked in the duck fat. My only gripe was the garlic. I love cooking with garlic but do not enjoy a pronounced flavour that overpowers other tastes. I had halved the amount of garlic as I was cooking for two and the potatoes were dominated by the taste of garlic. I would be tempted to leave it out. I don't think this dish is very expensive. I bought two pre packed breasts from Waitrose for £8.00 and was lucky enough to find a packet that weighed more than the minimum weight. You only need one breast for two people so I froze one of them for another time. I could not have spent more than £6.50 for the entire dish. If I was cooking fish, the fish alone would cost more than this whole meal.

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  • Binder photo Ela

    21 April 2012

    Ela commented on this recipe

    This recipe is an absolute smash - and it takes no time to prepare. I use baby whole spuds parboiled and then rolled in duck fat and roasted in a gas 6 oven for 20 minutes. I also pop the duck into the oven for 5 - 8 minutes once I turn it over - much easier - but not one pan anymore!

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  • Binder photo mriancook

    04 May 2012

    mriancook rated and commented on this recipe

    5 stars

    Love this! It's a lovely weekend treat.....my wife & I have a whole duck breast each though, not the slightly mean hals specified in the recipe.

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  • Binder photo Jillrainey

    29 June 2012

    Jillrainey commented on this recipe

    Delicious !!!

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  • Binder photo Jillrainey

    12 July 2012

    Jillrainey commented on this recipe

    I love this dish. Its one of our favs at the weekend. Easy to make and delicious.

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  • Binder photo KRISSY

    08 May 2013

    KRISSY rated and commented on this recipe

    5 stars

    Made for valentine's day and bf loved it. The only thing was there was not really enough duck fat to cook the cabbage and potatos.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

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
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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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