Ingredients
Serves: 2
- 2 duck breasts
- Pinch of cinnamon or five spice
- Pinch of seas salt & pepper
- Sprig of thyme
- ¼ Savoy cabbage
- 2 Potatoes washed & peeled
- Chicken stock
- 4 chestnut mushrooms
- Drizzle rapeseed oil
- 20g butter
- 30 ml cream
Method
- Preheat oven to 150 degree C Heat a frying pan on medium heat. Score the skin of the Duck break. Rub the cinnamon or five spice, salt and pepper into the skin.
- Place the duck in the frying pan skin side down. Leave for 3 minutes then turn over for a further 1 minute. Turn the breast back to skin side down in the pan and transfer to the oven for 8 minutes.
- Cut the potatoes into a small dice. Wash and shred the cabbage leaves. In a frying pan add rapeseed oil and butter then lightly fry the potato dices with the sprig of thyme.
- Season with salt & paper. When potatoes are cooked add the cabbage and sliced mushrooms quickly followed by the warm stock. Allow to simmer for 5 minutes.
- Remove the duck from the oven and place on a plate and allow to rest for at least 5 minutes. While Duck is resting add the cream to the cabbage and simmer. Slice the duck and serve on top of the potato and cabbage.
Brian's Tip: Serve drizzled with a plum sauce if you wish.
