Pan Fried Duck Breast With Creamed Cabbage Chestnuts Caramelised Pear Food

ONE-PAN DUCK WITH SAVOY CABBAGE

Steps:

• Lightly score the skin of the duck breasts, then generously season with the peppercorns and a sprinkling of salt. Lay the duck breasts, skin-side down, in a non-stick sauté pan, then place over a low heat. Leave the duck for 15 mins to brown and release its fat, then flip over onto the flesh side for 5 mins.
• Remove the duck from the pan, then turn up the heat. Add the potatoes to the pan, fry until brown and crisp, then scatter over the parsley and garlic. Scoop out with a slotted spoon onto a plate, then season with salt.
• Keep the pan on the heat. Fry the bacon until crisp, then add the cabbage. Cook for 1 min, add a splash of water, then fry for 2 mins, just until the cabbage is wilted. While the cabbage is cooking, whisk any juices from the duck with the vinegar and olive oil. To serve, carve the duck breast into slices. Fan out on large dinner plates, spoon a neat bundle of cabbage on one side, then pile a serving of potatoes on the other. Drizzle over the dressing and serve.

PAN FRIED DUCK BREAST

Steps:

• Score each duck breast's skin with a sharp knife, ensuring not to cut into the meat.
• Season generously with salt and leave the duck breasts to stand for 15 minutes. Pat both sides dry with a paper towel.
• Place the duck breasts skin side down in a cold frying pan and switch on the heat to a medium-high setting.
• Wait. Leave the duck undisturbed for around 3-5 minutes (depending on size of breasts) and watch as the fat melts, which lubricates the meat. Using a spatula or tongs, you can press down on the meat side to ensure the skin is evenly cooked.
• Flip the breasts over and cook for 3-4 minutes, all depending on how well you like your duck cooked.
• We advise medium-rare pink. If the duck is thicker on one side, tip the breasts onto the thick sides and allow to cook for another 30 seconds to 1 minute.
• Remove from the pan and allow to rest for 5 minutes.
• Serve with your choice of vegetables and accompanying sauce. I suggest dauphinoise potatoes, steamed broccoli and orange sauce. Enjoy!