One pan duck and Savoy cabbage

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Serves: 2

By MulledwineGless



  • 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


<ol> <li>Lightly score the skin of the duck breasts, then generously season with the peppercorns and a sprinkling of salt.</li> <li>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.</li> <li>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.</li> <li>While the cabbage is cooking, whisk any juices from the duck with the vinegar and olive oil.</li> <li>To serve, carve the duck breast into slices, drizzle over the dressing and serve.</li> </ol>

Handy Hint

<p>Leave the balsamic dressing if you wish, I did have a small drizzle though.</p>

Additional Information

  • Main Course

  • Low carb

  • bacon

  • duck

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