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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debh34
16th Oct, 2013
sorry pressed the comment button and has said it has been reported, didn't mean to do that.
toastbongo
6th Apr, 2011
5.05
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.
originl
24th Mar, 2011
5.05
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.
jonny13
6th Mar, 2011
5.05
I agree it would have been great without the bacon, the bacon made it too salty for me.
amy_fee
19th Feb, 2011
5.05
would have been as amazing without the bacon I think
tomtobyjoe
23rd Jan, 2011
5.05
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!!
gemhenderson
12th Nov, 2010
5.05
I made this for a dinner party and everyone loved it. I used balsamic vinger to fry the savoy cabbage - yum.
gemhenderson
12th Nov, 2010
5.05
I made this for a dinner party - everyone loved it. I would certainly recommend. Use lots of balsamic vinger to fry your savoy cabbage.
kitphisto
4th Oct, 2010
4.05
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.
firebird0511
7th Aug, 2010
I just wanted to make clear that I boiled them but I still fried them in the pan.

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