This recipe pairs the beautiful contrasting textures of braised duck breast with buttery, garlic Savoy cabbage.
Preheat the oven to 180C/360F/Gas 4.
Melt the sugar with the calvados on a low heat until the sugar is dissolved and the mixture starts to thicken slightly. Allow to cool.
Soak the duck breasts in the calvados glaze on all sides, then transfer to a baking tray and bake in the oven for 15 minutes.
For the cabbage, melt the butter on a low heat, then fry the garlic, onion, and bacon. When the onions have softened, add the cabbage and sauté on a low heat for about 30 minutes.
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