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Looking for a new recipe to try? How about this tasty duck breast with herb salad from the book Ruffage by Abra Berens. It’s surprisingly easy to make and goes down well with a glass of red wine….


2lb (910g or 2 to 3 potatoes per person) Yukon gold or red-skinned potatoes, cut into wedges

Olive oil

Salt and freshly ground black pepper

4 (6 to 8 oz / 170 to 230 g) duck breasts

1 head (3Ib | 6 cups | 1.4 kg) (red cabbage, cut into ribbons

1/2 cup (120ml) brown sugar – vinegar sauce

1/2 bunch parsley (2.4 oz) roughly chopped

10 sprigs chives, minced (optional)

1 sprig rosemary, minced (optional)


Heat the oven to 425°F (220°C)

Dress the potatoes with a glug of olive oil, a big pinch of salt, and several grings of black pepper. Transfer to a baking sheet and roast until crispy on the outside and tender on the inside, about 35 minutes. Reserve, rewarming if necessary for the final steps.

Meanwhile, score the skin of the duck breast into either diamonds or slices, trying to avoid cutting the flesh, and season liberally with salt and pepper.

In a large, cold frying pan, place the duck breasts skin-side down and turn on medium heat. AS the heat builds in the frying pan, the fat will render through the cuts in the skin and crisp. Let it go longer than you might think you should. Cook until the skin is brown and crispy, and the meat medium rare, about 15 minutes. Flip the breasts for 4 minutes to cook in the fat. Remove the duck breasts from the pan and let rest for 7 to 10 minutes.

Increase the heat under the frying pan to high and add the cabbage with a pinch of salt to roast in the rendered duck fat. Allow to sizzle and lightly brown, about 7 minutes. Remove from the heat, add the brown sugar – vinegar sauce, and toss to coat well.

Toss the warm potatoes with the dressed cabbage and the parsley, chives, and rosemary (if using).

Place the duck breasts on a serving platter next to the potato – cabbage salad, and serve.

Recipe from Ruffage: A practical guide to vegetables by Abra Berens 

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