Calvados Braised Duck Breast with Savoy Cabbage

Glazed duck breasts baked until tender, served with slow-sweated Savoy cabbage, garlic, onions, and crispy streaky bacon.

Dinner Duck Gluten Free French Cabbage

Estimated Nutrition

Calories

1022.6

kcal / serving

2045.2 kcal total

Carbs

32.9g

per serving

65.8 g total

Fat

71.3g

per serving

142.6 g total

Protein

44.2g

per serving

88.4 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

Dissolve sugar in Calvados over low heat until the mixture thickens slightly.

Remove the glaze from the heat and allow it to cool.

Coat the duck breasts in the glaze and bake on a tray at 180°C for 15 minutes.

Melt butter in a pan and fry the garlic, onion, and bacon until softened.

Add the cabbage to the pan and sweat on low heat for 30 minutes.

Rest the duck for a few minutes before serving with the cabbage.