Simmered duck with cabbage & potato
POULTRY MAIN DISH RECIPES
Indulge yourself with Barney Desmazery's one-dish solo dinner - with the additional reward of close to no cleaning up
Cooking Ingredients
- 1 duck bosom, around 200g/8oz
- 2 rashers smoked back bacon, each hacked into around 6 pieces
- 1 medium waxy potato like Desirée or Maris Flute player, stripped and cut into around 8 pieces
- ¼ Savoy cabbage, generally destroyed (center eliminated)
- 150ml chicken stock
- huge squeeze hacked parsley
- little squeeze hacked garlic (discretionary)
Cooking Direction
Technique
Stage 1
Heat a little pan (one with a top) on a medium intensity. Season the bosom, lay it skin side down in the skillet and decrease the intensity to the most minimal it will go. Pass on to sizzle for around 15 minutes, uncovered, until the skin is brilliant and fresh and has delivered a large portion of its fat. Try not to shake the dish or move the duck.
Stage 2
Eliminate the duck (the meat side will be crude). Spill out over around 50% of the fat (save it for searing vegetables some other time) and turn up the intensity marginally. Add the bacon and sear for 2-3 minutes until beginning to fresh. Add the potato, cover and cook for 10 minutes, mixing incidentally, until the potato looks tacky and has quite recently begun to brown at the edges.
Stage 3
Tip in the cabbage and mix until gleaming, then, at that point, pour in the stock. Settle the duck, skin side up, among the cabbage and potato and cover the skillet. Stew delicately for 10 minutes until the veg is delicate and the duck cooked. Eliminate the duck from the skillet and mix in the parsley and garlic. To serve, spoon the veg, bacon and juice on to a plate and sit the duck on top. Set out a glass of wine and partake in the kinds of harvest time.