Duck breasts seasoned with sage and black pepper are served with carrot and parsnip mash and buttered cabbage.


  • For the duck breast

  • 4 duck breasts, skin on

  • 2 tbsp olive oil

  • 50g (2oz) butter

  • 50ml (2floz) balsamic vinegar

  • 200ml (7floz) fresh beef stock

  • ½ tsp crushed black peppercorns

  • 4 whole sage leaves

  • 2 sage leaves, shredded

  • ½ tsp honey

  • salt

  • For the carrot and parsnip mash

  • 6 carrots, peeled and sliced

  • 6 parsnips, peeled and sliced

  • 3-4 tbsp butter

  • salt and freshly ground black pepper

  • For the buttered cabbage

  • ¼ cabbage, shredded and blanched

  • 25g (1oz) butter

  • reserved duck fat (from cooking the breasts)


  • For the duck breast:

  • 1.

    Add the beef stock to a small frying pan and reduce by half.

  • 2.

    Heat a frying pan until hot and add in the oil and a little of the butter.

  • 3.

    Trim the excess fat and sinew off the duck and score the skin.

  • 4.

    Season the duck on both sides with salt and pepper.

  • 5.

    When the butter is foaming place the breasts in skin-side down.

  • 6.

    Cook for 3 minutes or until the skin is nicely golden and crisp.

  • 7.

    Turn the breasts over and add in 4 of the sage leaves and cook for a further 2 minutes. Remove the sage leaves from the pan and set to one side.

  • 8.

    Transfer the duck to the oven and cook for a further 7 minutes or until cooked to your liking.

  • 9.

    Remove from the oven and leaves to rest.

  • 10.

    Pour off any excess fat from the pan and reserve.

  • 11.

    De-glaze the pan with the balsamic vinegar then add in the reduced stock, honey and peppercorns.

  • 12.

    Bring up to a simmer then whisk in the remaining butter.

  • 13.

    Stir through the sage.

  • For the carrot and parsnip mash:

  • 1.

    Bring a pan of salted water to the boil and add in the carrots.

  • 2.

    Cook for 5 minutes then add in the parsnips and continue to cook until both are tender but not too soft.

  • 3.

    Drain well then mash with butter.

  • 4.

    Season with salt and pepper.

  • 5.

    For the buttered cabbage

  • 6.

    Heat a frying pan until hot and add in the reserved duck fat and butter.

  • 7.

    Add the cabbage and fry until slightly softened and golde.

  • To serve:

  • 1.

    Slice the duck breasts into 4.

  • 2.

    Place a couple of leaves of the cabbage on the plate with a serving of the mash.

  • 3.

    Fan out the duck pieces on top of that and drizzle around the sauce. Garnish with the fried sage leaves.

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Posted by NatalieReport
I cooked this last night - very very tasty - just be careful with the balsamic vinegar, it may become too rich. I served mine with diced potatoes and carrots in the oven with Portobello mushrooms....YUM
Thank you for the recipe - easy and had everything at home - not to $$$$