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


  1. Lightly score the skin of the duck breasts, then generously season with the peppercorns and a sprinkling of salt.
  2. 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.
  3. 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.
  4. While the cabbage is cooking, whisk any juices from the duck with the vinegar and olive oil.
  5. To serve, carve the duck breast into slices, drizzle over the dressing and serve.

Handy Hint

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

Additional Information

  • duck

  • bacon

  • Low carb

  • Main Course

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