Quick & delicious


  • 2 Duck breasts

  • .25 savoy cabbage sliced thinly

  • 2 slices speck, cubed

  • 5g dried porcini mushroom, soaked in warm water

  • liquid reserved

  • 2 med button mushrooms sm diced

  • 50ml red wine

  • 250ml stock( warmed)

  • 4 tbsp. Butter

  • 1.5 tbsp. plain flour

  • 1 clove garlic minced

  • 1 med potato par boiled then sliced thinly


  • 1.

    Prepare cabbage, speck, mushrooms, potato & trim duck breasts of any excess fat (reserve)

  • 2.

    Heat heavy pan to very hot & place breasts in skin side down & render fat for about 5 mins

  • 3.

    Turn & cook for further 3-4 mins then transfer breasts to a baking tray & place in pre-heated oven 180c for 12 mins.

  • 4.

    Meanwhile in a saucepan melt butter then add 2 tbsp. butter, stir for 2 mins to form a roux, then add stock & reserved porcini liquid & stock continuing to stir, reduce heat & add red wine stirring occasionally, add more stock if needed for a sauce consistency, keep warm. Melt remaining butter in another pan with the garlic & speck sauté until speck slightly crisp, reduce heat to med heat then add cabbage & cook gently for 5-6 min

  • 5.

    Heat reserved trimmed duck fat to pan duck was cooked in bring to hot het & add potato slices & sauté til golden.

  • 6.

    Remove duck from oven & rest on a board for 10 mins loosely covered with foil.

  • 7.

    Cook peas in boiling water for 3 mins then refresh.

  • 8.

    Spoon cabbage through middle of a plate then add some sauce on top place peas on one side & potatoes on the other, slice breasts on an angle thinly and layer along the top of the cabbage then a little more sauce on top ---serve.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 627kj
  • Fat Total 33g
  • Saturated Fat 17g
  • Protein 44g
  • Carbohydrate 33g
  • Sugar 4g
  • Sodium 699mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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don't cook the cabbage to long you still want a little crunch

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