2 tbsp olive oil
1 tbsp balsamic vinegar
2 duck breasts
1 tsp black peppercorns, crushed
1 savoy cabbage, trimmed, quartered, cored and finely sliced
3 slices smoked streaky bacon, chopped
- 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 and place 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.
- Fry the bacon until crisp and add the cabbage. Cook for 1 minute, add a splash of water and then fry for 2 minutes until the cabbage is just 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, drizzle over the dressing and serve.
Leave the balsamic dressing if you wish, I did have a small drizzle though.