One-pan duck with Savoy cabbage

One-pan duck with Savoy cabbage

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(42 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
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Ingredients

  • 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…

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.

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Comments, questions and tips

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jillrainey
12th Jul, 2012
I love this dish. Its one of our favs at the weekend. Easy to make and delicious.
jillrainey
29th Jun, 2012
Delicious !!!
mriancook
4th May, 2012
5.05
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.
terweeme
21st Apr, 2012
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!
Crumbortwo
5th Apr, 2012
4.05
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.
sandra242
7th Mar, 2012
5.05
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.
emmagb
24th Feb, 2012
5.05
Delicious and very easy!
natashakenworthy
1st Feb, 2012
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
billy776
6th Jan, 2012
5.05
loved it, so simple to make and it taste so professional, gonna do this alot more often.
margokempy
16th Jun, 2011
4.05
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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