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Braised duck breast with savoy cabbage

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
by Ed Baines

From Saturday Kitchen

Method


  1. Preheat the oven to 180C/360F/Gas 4.

  2. Melt the sugar with the calvados on a low heat until the sugar is dissolved and the mixture starts to thicken slightly. Allow to cool.

  3. Soak the duck breasts in the calvados glaze on all sides, then transfer to a baking tray and bake in the oven for 15 minutes.

  4. For the cabbage, melt the butter on a low heat, then fry the garlic, onion, and bacon. When the onions have softened, add the cabbage and sauté on a low heat for about 30 minutes.

  5. Serve.

Ingredients

  • 40g/1½oz demerara sugar
  • 200ml/7¼fl oz calvados
  • 2 duck breasts

For the cabbage

  • 85g/3oz butter
  • 1 clove garlic
  • 1 small onion
  • 1 pack streaky bacon
  • ½ Savoy cabbage, shredded finely

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Braised duck breast with savoy cabbage

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