One-pan duck with Savoy cabbage

One-pan duck with Savoy cabbage

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(50 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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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.
firebird0511
7th Aug, 2010
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!
daisy_et
20th Jul, 2010
5.05
Easy and delicious. The saltiness of the bacon goes really well with the sweetness of the cabbage.
dancingbunny
25th Jun, 2010
Can anyone tell me if this recipe would work with chicken? (I don't eat duck.)
dinner4two
12th May, 2010
5.05
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.
mudship
22nd Nov, 2009
5.05
Very easy and tasty. I changed flat-leaf parsley to coriander, and it worked well to add a different flavour.
rosedaled610
20th Oct, 2009
5.05
Lovely recipe, cooked for my husband's bithday went down very well. The duck especially was cooked perfectly. Will definately try for a small dinner party.

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