Simmered duck with cabbage & potato

Simmered duck with cabbage & potato

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(27 ratings)

Ready in a relaxed 50-60 minutes


Serves 1
Treat yourself to Barney Desmazery's one-pan solo supper - with the extra bonus of next to no washing up

Nutrition and extra info


  • kcal815
  • fat61g
  • saturates17g
  • carbs27g
  • sugars0g
  • fibre6g
  • protein41g
  • salt2.4g
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  • 1 duck breast, about 200g/8oz
  • 2 rashers smoked back bacon, each chopped into about 6 pieces
  • 1 medium waxy potato such as Desirée or Maris Piper, peeled and cut into about 8 chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • ¼ Savoy cabbage, roughly shredded (core removed)
  • 150ml chicken stock
  • large pinch chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small pinch chopped garlic (optional)



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…


  1. Heat a small saucepan (one with a lid) on a medium heat. Season the breast, lay it skin side down in the pan and reduce the heat to the lowest it will go. Leave to sizzle for about 15 minutes, uncovered, until the skin is golden and crisp and has rendered most of its fat. Don’t shake the pan or move the duck.

  2. Remove the duck (the meat side will be raw). Pour out just over half the fat (save it for frying vegetables another time) and turn up the heat slightly. Add the bacon and fry for 2-3 minutes until starting to crisp. Add the potato, cover and cook for 10 minutes, stirring occasionally, until the potato looks sticky and has just started to brown at the edges.

  3. Tip in the cabbage and stir until glossy, then pour in the stock. Nestle the duck, skin side up, among the cabbage and potato and cover the pan. Simmer gently for 10 minutes until the veg is tender and the duck cooked. Remove the duck from the pan and stir in the parsley and garlic. To serve, spoon the veg, bacon and juice on to a plate and sit the duck on top. Pour a glass of wine and enjoy the flavours of autumn.

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Comments, questions and tips

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19th Aug, 2019
Good recipe. Though as my Duck breast was large it required more cooking, I did this by putting it back in a frying pan on medium heat at the end to also crisp up the skin.
8th Aug, 2019
made this with red cabbage as I had some leftover and it was lovely!
29th Oct, 2016
This was insanley good and really easy to pull off!
23rd Nov, 2013
What a brilliant website. It has reawakened my interest in cooking and eating. This recipe is my latest adventure. Delicious and easy. Nothing nicer than a warm kitchen and the smell of good food. Living alone, and a pensioner, most times couldn't be bothered to cook. The comments from you guys make it more interesting and helpful too.
6th Mar, 2012
made this last night, very very good, the only thing i did change was to take the duck out sooner than stated, so i could recrisp the skin. fantastic tasting dish. would recommend.
28th Aug, 2011
Very tasty I made it for 3 and I think it would be nice if the skin was crispy. The veg cooked down nicely, I cooked red cabbage seperately to have with it which was a Nigella recipe, using a cherry coke stock left over from cooking a ham, very nice with the duck.
14th Jun, 2011
Great flavours and very easy!
14th Jun, 2011
Great flavours and very easy!
14th Jun, 2011
Great flavours and very easy!
28th Jan, 2011
Awesomeness! I was somewhat panicked yesterday when I couldn't re-find this recipe on the internet. Simple, fantastic, great crowd pleaser + one pan meal goodness. Also I had a few potatoes left over in the pan, so I just left them until morning and after reheating the pan made some gorgeous scrambled egg with potatoe. mmmmmmmmm


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