Duck with savoy cabbage

Prep: 10 mins
Cook: 30 mins
Duck with savoy cabbage
Even though we don’t eat duck every day these ingredients are all available every day. This dish is impressive and easy.

2 duck breasts

1 tsp black peppercorns, crushed


600g cooked new potatoes, thickly sliced

Bunch flat-leaf parsley, roughly chopped

1 garlic clove, finely chopped

6 smoked streaky bacon rashers, chopped

1 savoy cabbage, trimmed, quartered, cored and finely sliced

1 tbsp balsamic vinegar

2 tbsp olive oil

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 pan over a low heat.

Leave the duck for 15 minutes to brown and release its fat, then flip over onto the flesh side for 5 minutes.

Remove the duck from the pan, then turn up the heat.

Add the potatoes to the pan and fry them until brown and crisp.

Scatter over the parsley and garlic.

Scoop out with a slotted spoon onto a plate and season with salt.

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 a couple of minutes or just until the cabbage has wilted.

While the cabbage is cooking, mix any juices from the duck with the vinegar and olive oil.

To serve, carve the duck breast into slices, layer the cabbage then potatoes follow with the duck drizzled with the dressing.


Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients
Vegetables, Duck

Recipe Type
Dinner, Entertaining

Level of Difficulty

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