Braised Duck Breast with Savoy Cabbage

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

Dinner Duck Bacon Meat French Savoy Cabbage

Estimated Nutrition

Calories

1241.2

kcal / serving

2482.4 kcal total

Carbs

42.4g

per serving

84.8 g total

Fat

78.2g

per serving

156.4 g total

Protein

59.1g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Demerara Sugar

Dairy

Butter

Liquids

200

Calvados

Meat

piece

Duck Breast

pack

Streaky Bacon

NutsSeeds

clove

Garlic

Vegetables

piece

Onion

small

0.5

piece

Savoy Cabbage

shredded finely

Method

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.