One-pan duck with Savoy cabbage

One-pan duck with Savoy cabbage

  • 1
  • 2
  • 3
  • 4
  • 5
(56 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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Aug, 2019
Had this last night and it was utterly delicious. I had read most of the comments so had the oven on to keep the duck warm while the potatoes and cabbage cooked I used smoked streaky lardons not rashers. My only negative comment is that the cabbage and potatoes take quite a bit longer to cook than recipe says.Will definitely be doing this again.
Nathan Kerridge
17th Mar, 2019
I took the advice of others and kept the duck warm in the oven - also, a little tip, I forgot to buy the cabbage so used avocado instead and it went perfect
29th Dec, 2017
Found this way too greasy. It was near impossible to get all elements to the table warm enough to eat and as a result the duck was overdone in the end. I guess with more practice I might be able to perfect it but it’s not worth the effort unfortunately.
29th Sep, 2017
Lovely - just prefer to serve with mash potato, but both work well. This is a great family treat meal
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?