Braised Duck Breast with Savoy Cabbage

Duck breasts glazed in Calvados and sugar, served with savory sautéed Savoy cabbage, bacon, and onion.

Cook Time

30 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

40
g

Demerara Sugar

Dairy

85
g

Butter

Liquids

200
ml

Calvados

Meat

2
piece

Duck Breast

1
pack

Streaky Bacon

NutsSeeds

1
clove

Garlic

Vegetables

1
piece

Onion

small

0.5
piece

Savoy Cabbage

shredded finely

Steps

Preheat the oven to 180°C.
Melt the sugar with the Calvados on a low heat until thickened and allow to cool.
Coat the duck breasts in the glaze and bake on a tray for 15 minutes.
Melt the butter on a low heat and fry the garlic, onion, and bacon.
Add the cabbage and sauté the mixture on a low heat for 30 minutes.
Serve the duck alongside the cabbage mixture.