Duck Breast with Potato and Cabbage
Duck Breast with Potato and Cabbage



  • 200g duck breast
  • 2 rashers of smoked bacon, chopped
  • 1 medium white potato, cut into 8 chunks
  • ¼ green cabbage, shredded
  • 150ml chicken stock
  • Tbsp chopped parsley
  • 1 crushed garlic clove
  • Season the duck breast and lay, skin-side down, in a pan on a low heat. Sizzle for 15 mins or until the skin is golden and crisp. Remove the duck (the meat side should still be raw) and pour half the fat from the pan. Increase the heat and fry the bacon for 4 mins, then add the potato, cover with the lid and cook for 10 mins, stirring occasionally.
  • Tip in the cabbage and stir, then pour in the stock and nestle in the duck breast (skin side up, this time). Cover with the lid and simmer gently for 10 mins, then remove the duck from the pan and stir in the garlic and parsley. Cook for 2 mins, uncovered, then serve the juices, bacon and vegetables on a plate with the duck breast sat on top.
1 hr
1 serving

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