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Calvados 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. Melt the sugar with the Calvados on a low heat until sugar is dissolved and the mixture starts to thicken slightly.

  2. Allow to cool.

  3. Soak the duck breasts in the Calvados glaze on all sides, then transfer to a baking tray and bake for 15 minutes at 180C/350/Gas 4.

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

  5. Allow the duck to rest for a few minutes before serving alongside the cabbage.

Ingredients

  • 200ml/7fl oz Calvados
  • 40g/1½oz demerara sugar
  • 2 duck breasts

For the cabbage

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

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Calvados braised duck breast with savoy cabbage

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