One-pan duck with Savoy cabbage

• duck breasts↗2
• black peppercorns↗1 tsp tsp

  crushed

• cooked new potato↗600g g

  thickly sliced

• flat-leaf parsley↗bunch

  roughly chopped

• garlic clove↗1

  finely chopped

• rashers smoked streaky bacon↗6

  chopped

• Savoy cabbage↗1

  trimmed, quartered, cored and finely sliced

• balsamic vinegar↗1 tbsp tbsp
• olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   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 over low heat. Cook for 15 minutes to brown and release its fat, then flip onto the flesh side for 5 minutes.

2. 2

   Remove the duck from the pan, then turn up the heat. Add the potatoes to the pan, fry until brown and crisp, then scatter over the parsley and garlic. Scoop out with a slotted spoon onto a plate, then season with salt.

3. 3

   Keep the pan on 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 duck juices with the vinegar and olive oil. To serve, slice the duck breast. Fan out on large dinner plates, place a neat bundle of cabbage on one side, and pile a serving of potatoes on the other. Drizzle over the dressing and serve.