Sunday, 5 August 2012
One-Pan Duck with Savoy Cabbage
This is the first time that I have bought and cooked duck breasts! Usually they are too expensive, but Tesco are offering them in their 3 meats for £10 deal, so I wanted to try them. I would buy them again as I really enjoyed them! I have already bookmarked a few recipes to try :) This was a tasty dish, I will repeat this one as well.
2 duck breasts
1 tsp black peppercorns , crushed
3 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.
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. Drizzle over the dressing and serve.