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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20th Aug, 2009
Very good and very easy. However, when I do it again, I'll use ground pepper instead because it's not very nice to chew peppercorns. And I'll also make sure to buy good quality bacon otherwise it won't go crispy.
5th May, 2009
I have been cooking this type of dish for over 6 month now but i found i had more better comments back from my customers when i changed the bacon for chirritzo i just cook as i would the bacon but much better taste. try you may like
2nd Feb, 2009
I love this recipe. Have made it for dinner parties and it is delicious and really easy though looks like I have slaved over it for hours!
27th Jan, 2009
I have made this twice - once for three and once for five. It is very delicious but rather expensive so best just for two.
15th Nov, 2008
easy and very tasty, loved the cabbage done like this and the duck was perfectly cooked!
24th Oct, 2008
Great loved it went down a storm!
16th Oct, 2008
Very easy to make and it has a great range of ingrediants.
12th Sep, 2008
Husband and I made this for a mid week treat. Really good though rich. Justified opening a nice bottle of wine. Straightforward to make. Used peeled red skin potatoes instead of new - still delicious. The savoury flavour of the peppercorns worked excellantly - much nicer than the usual sweet sauce. Not sure the bacon added much though.
12th Aug, 2008
Cooked this for myself and my partner. We both really enjoyed it. Really great dish
5th Aug, 2008
Lovely recipe to cook for a small number of people. Very tasty but rather expensive.


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