Pan Fried Duck Breast, with Sautéed New Potatoes and Cabbage, and a Red Wine and Orange Sauce (serves 2)
750g new potatoes, quartered
½ small savoy cabbage, chopped
1 x 350g Gressingham Simply Duck Orange
100ml strong beef stock
100ml red wine
1 rasher of smoked bacon, finely chopped
Knob of butter
Splash of Worcestershire sauce
Salt, sugar and pepper to taste
1) Preheat oven to 200C. Bring a pan of salted water to the boil. Boil the new potatoes for 16 minutes. 1 minute prior to the end of cooking, add the savoy cabbage. Drain the potatoes and cabbage and set aside.
2) In a large frying pan, fry the duck breasts 2 minutes on each side (in a dry pan, you need no oil to cook it). Return to the tin container. Mix together the orange sauce sachet with the beef stock and the red wine, and a little bit of salt sugar and pepper. Add this sauce to the tin container with the duck.
3) Roast in the oven for 10 minutes, remove, and allow the duck 5 minutes to rest prior to carving. Meanwhile, In the same frying pan that the duck was cooked in, fry the bacon on a high heat for 1 minute. Add the pre-cooked cabbage, potatoes, butter and Worcestershire sauce to the pan, and fry for 10 minutes, stirring often.
4) Season the vegetables to taste, season the sauce to taste, carve the duck, and serve the duck on top of the potatoes and cabbage, with the sauce poured on top.