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.
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.
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.