One-pan duck with Savoy cabbage

One-pan duck with Savoy cabbage

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(42 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 breasts
  • 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, questions and tips

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15th Feb, 2017
Keeping the duck warm was a good shout. Did the same for the potatoes as my cabbage took ages to wilt because I used a ludicrously small pan. It ended up looking super fancy and everyone thought I was a culinary genius. I just smiled and nodded like I'd planned it all along, even though there was a lot of swearing and some third degree burns along the way.
3rd May, 2015
I followed the advice of previous commenters and kept the duck warm in the oven whilst I did the potatoes and cabbage. I used white cabbage as savoie is not consistently available here, worked fine, but obviously cooked cabbage as long as necessary. Truly excellent meal.
14th Jan, 2015
I loved this recipe, I found that my duck needed a few minutes in the oven before serving as they were quite thick and needed that extra little blast of heat to cook them through properly, after resting for a good 8 minutes or so they were perfectly blushing throughout. A real hit, simple, and looked pretty on the plate.
14th Jan, 2015
I loved this recipe, and it looked really pretty even with my limited presentation skills!! I had to put the duck in a low oven for a few minutes as it was slightly too rare for my liking but after resting it was perfectly blushing in the middle and ate so well. I will use this recipe time and time again for a fool-proof main course.
28th Jul, 2014
Can't rate for some reason but it's a 4. Would have been a 5 but just didn't look pretty on the plate like the picture! The cabbage went darker as it was cooked after everything else in the same pan. Put the duck in a warm, off oven otherwise would have been stone cold when served. Will def make again as it tasted lovely. Wasn't sure about the balsamic vinegar sauce but it worked. Shame the cabbage looked the way it did as it tasted lovely. I like a nice look on plates for a dinner party and this didn't have that.
philyflowerpot's picture
10th May, 2014
Loved the cabbage and bacon, however I think this dish needs a better sauce!
9th Feb, 2014
This was a big hit for my dinner party. The cabbage was especially delicious. One thing I found was the duck took a lot longer than 20 mins to cook (and I like it quite rare). Will definitely cook again
10th Nov, 2013
This is delicious. I used mallard breasts and definitely needed one per person, but half a cabbage is plenty. I agree that there was not enough fat from the duck to sauté the potatoes - I added some olive oil. Timing was perfect for cooking the meat, it was beautifully tender. I boiled the potatoes the day before so they were ready to go, and they sauté better cold anyway.
4th Nov, 2013
I've just made this and it was lovely. 1 breast per person is plenty! After 20 mins of cooking the duck was still quite rare so be careful with your 'well done' guests. Not so sure about the cabbage but my boyfriend loved it
8th May, 2013
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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