This recipe pairs the beautiful contrasting textures of braised duck breast with buttery, garlic Savoy cabbage.


  • 40g/1½oz demerara sugar

  • 200ml/7¼fl oz calvados

  • 2 duck breasts

  • For the cabbage

  • 85g/3oz butter

  • 1 clove garlic

  • 1 small onion

  • 1 pack streaky bacon

  • ½ Savoy cabbage, shredded finely


  • 1.

    Preheat the oven to 180C/360F/Gas 4.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.


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