One-pan duck with savoy cabbage

Posted: October 18, 2011 by nietize in Duck, Potatoes
Tags: , ,

From BBC Goodfood
Serves 2


2 duck breasts
1 tsp black peppercorns , crushed
600g cooked new potatoes , thickly sliced
bunch flat-leaf parsley , roughly chopped
1 garlic clove , finely chopped
6 rashers smoked streaky bacon , chopped
1 Savoy cabbage , trimmed, quartered, cored and finely sliced
1 tbsp balsamic vinegar
2 tbsp olive oil

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, then place over a low heat. Leave the duck for 15 mins to brown and release its fat, then flip over onto the flesh side for 5 mins.
Remove the duck from the pan, then turn up the heat. Add the potatoes to the pan, fry until brown and crisp, then scatter over the parsley and garlic. Scoop out with a slotted spoon onto a plate, then season with salt.
Keep the pan on the heat. Fry the bacon until crisp, then add the cabbage. Cook for 1 min, add a splash of water, then fry for 2 mins, just until the cabbage is 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. Fan out on large dinner plates, spoon a neat bundle of cabbage on one side, then pile a serving of potatoes on the other. Drizzle over the dressing and serve.

So the recipe was for duck breast but being the Scrooge that I am, I saw that Waitrose was selling 2 duck legs for 4 pounds as opposed to 2 duck breasts for 8 pounds. Economics won out in the end.

THAT SAID, I am regretting it as I think duck breast is better for pan frying. Duck legs are fine albeit a bit tough but I think it has to be duck breast…


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