Olive Magazine
Duck with savoy cabbage

Duck with savoy cabbage

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

Our best duck main, perfect for entertaining. Pan seared duck breast is served with a side of fried new potatoes and balsamic dressing



  • 2 duck breasts
  • 1 tsp black peppercorns, crushed
  • 600g new potatoes, thickly sliced
  • a handful parsley, chopped
  • one clove garlic, finely chopped
  • 6 rashers smoked streaky bacon, chopped
  • 1 cabbage, finely sliced


  • STEP 1

    Score the skin of 2 duck breasts, then season with 1 tsp crushed black peppercorns and some salt. Lay the duck breasts skin-side down, in a non-stick pan, then place over a low heat and leave for 15 minutes, then flip over onto the flesh side for 5 minutes.

  • STEP 2

    Remove the duck from the pan, then turn up the heat. Add 600g thickly sliced new potatoes, fry until brown and crisp, then scatter over a handful of chopped parsley and 1 finely chopped clove of garlic. Scoop out with a slotted spoon and season.

  • STEP 3

    Fry 6 chopped rashers of smoked streaky bacon until crisp, then add 1 finely sliced cabbage and a splash of water. Cook until the cabbage is wilted. Whisk juices from the duck with 1 tbsp balsamic vinegar and 2 tbsp olive oil. Slice the duck breast and serve with the cabbage, potatoes and dressing.


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