A beautiful one-pan meal, yielding tender pan-fried duck, crispy duck fat potatoes and delicious smoky cabbage with a zingy, meaty dressing. Perfect for dinner, or for a special party.
- 4 duck breasts
- Salt and pepper
- 600g cooked new potatoes
- 4 slices smoky bacon
- 4 tbsp. extra-virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 cabbage
- 1 garlic clove
Slice the new potatoes. Dice the bacon. Mince the garlic clove. Remove the outer leaves of the cabbage, then remove each leaf, slicing out the core, then roll up the leaf and shred with your knife. Wash well.
Heat pan over a low heat and add the duck. Cook for 15 minutes to render the fat, then flip and cook for 3-5 minutes, or until cooked to your liking. Remove from the pan.
Add the potatoes and fry for 3-4 minutes, or until crisp. Throw in the garlic and fry for 1-2 minutes or until golden and tender. Remove from the pan.
Add the bacon to the pan and fry until crisp. Add the cabbage, cook for a couple of minutes, drizzle in a little water and carry on cooking, stirring often until tender.
Juices should have been released from the duck - pour them into a jug, along with the oil and vinegar. Whisk until combined and season with salt and pepper. Pour over the duck and cabbage to serve.