Inspiring recipes
One pan Gressingham Duck breast with savoy cabbage, bacon and a balsamic dressing
Serves 2
Preparation time 10 Mins
Cooking time 30 Mins
- 2 Gressingham Duck Breasts
- 1 tsp black peppercorns, crushed
- 200g new potatoes, thickly sliced
- A small bunch of flat-leaf parsley, roughly chopped
- ½ garlic clove, finely chopped
- 3 rashers smoked streaky bacon, chopped
- ½ Savoy cabbage, trimmed, quartered, cored and
- finely sliced
- ½ cup of water
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- Sea salt
Method
Slice the potatoes and put on to boil. Lightly score the skin of the duck breasts, before generously seasoning with the peppercorns and a sprinkling of salt. Place the duck breasts skin-side-down in a large nonstick frying pan, over a moderate heat. Leave the duck to brown for 10 minutes, then flip over and cook for five minutes.
Remove the duck from the pan – leave the fat in the pan – and place skinside-up on a side plate to rest. Cover with foil to keep warm.
Turn-up the heat on the pan, add the boiled potato slices and fry until brown and crisp. Scatter over the parsley and garlic. Scoop out the potatoes onto a plate and season with sea salt.
Keeping the pan on the heat, fry the bacon until crisp, then add the cabbage. Cook for one minute, before adding the water and frying for five minutes until the cabbage is wilted, adding more water if required.
Serving
Whisk any cooking juices from the duck with the vinegar and olive oil for the dressing.
Carve the duck breast into slices. Serve the duck with the cabbage,
