What you'll need: 2 quality duck breasts 600g cooked new potatoes, thickly sliced Small bunch of parsley, roughly chopped 1 clove of garlic, finely chopped 1 tsp black peppercorns, crushed 6 rashers of smoky bacon, chopped 1 savoy cabbage, finely sliced 2 tbsp olive oil 1 tbsp balsamic vinegar Time:
What you'll need:
- 2 quality duck breasts
- 600g cooked new potatoes, thickly sliced
- Small bunch of parsley, roughly chopped
- 1 clove of garlic, finely chopped
- 1 tsp black peppercorns, crushed
- 6 rashers of smoky bacon, chopped
- 1 savoy cabbage, finely sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Time: 30 minutes
Get started by prepping your duck breasts. Lightly score the skin with a sharp knife, then season generously with sea salt and the crushed peppercorns. Lay the breasts - skin side down - onto a frying pan, and saute for 15 minutes to release its fat and turn golden, before flipping and frying on the flesh side for no more than 5 minutes. Remove from the pan, and set aside to rest.
In the same pan, toss in the potato slices and fry on a high heat until brown and crisp. Scatter over the garlic and parsley, then remove and set aside.
Keep the pan on the heat, and now fry the bacon until crisp. Once golden, add the cabbage into the mix and add a splash of water to help it wilt for 2 or 3 minutes. While that’s cooking, gather any juices from the duck, and mix with the olive oil, balsamic vinegar and some seasoning to make a quick dressing. Serve the duck - thickly sliced - on a plate, along with a helping of potatoes and cabbage. Drizzle with the dressing, and enjoy.
For the perfect wine pairing, crack open a bottle of the Bodega La Rural 'La Vuelta' Cabernet Sauvignon 2015 This is a wine that was built for dark, intensely tasty meats such as this dish! Yum!
There you have it -- an easy recipe for Duck Breast and Cabbage!
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