One-pan duck with Savoy cabbage

One-pan duck with Savoy cabbage

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(51 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
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  • 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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24th Feb, 2012
Delicious and very easy!
6th Jan, 2012
loved it, so simple to make and it taste so professional, gonna do this alot more often.
16th Jun, 2011
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?
16th Oct, 2013
sorry pressed the comment button and has said it has been reported, didn't mean to do that.
6th Apr, 2011
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.
24th Mar, 2011
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.
6th Mar, 2011
I agree it would have been great without the bacon, the bacon made it too salty for me.
19th Feb, 2011
would have been as amazing without the bacon I think
23rd Jan, 2011
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!!
12th Nov, 2010
I made this for a dinner party and everyone loved it. I used balsamic vinger to fry the savoy cabbage - yum.


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