1 Savoy cabbage, trimmed, quartered, cored and finely sliced
1 tbsp balsamic vinegar
2 tbsp olive oil
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.