Duck Breast With Sauteed Cabbage and Walnuts

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  • 4 duck breasts
  • 2 tablespoons duck fat (can use olive oil)
  • 1/2 red cabbage
  • 2 shallots, peeled and finely chopped
  • 1/2 cup walnuts, briefly roasted in oven
  • kumara crisps to decorate




Criss cross fat on duck breasts with a sharp knife to help render fat. Place duck, skin side up under a grill and cook for 8 minutes. Pour off fat to prevent it catching alight and turn breasts and cook for a further 4 minutes. Set aside to rest. Wash and remove outer leaves from cabbage and cut out core. Finely slice cabbage. Meanwhile heat goose fat in a pan, add shallots and cook for a couple of minutes. Add cabbage and walnuts and toss for 4 minutes or until cabbage has wilted but still has some crunch. Place a little pile of cabbage on each plate and place a breast on each pile, top with kumara crisps.

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