One-pan duck with Savoy cabbage

One-pan duck with Savoy cabbage

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(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.

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Comments, questions and tips

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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.
12th Jul, 2012
I love this dish. Its one of our favs at the weekend. Easy to make and delicious.
29th Jun, 2012
Delicious !!!
4th May, 2012
Love this! It's a lovely weekend wife & I have a whole duck breast each though, not the slightly mean hals specified in the recipe.
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!
5th Apr, 2012
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.
7th Mar, 2012
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.


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