January is all about salad and more salad, personally i think it is too cold for salad so I am going on a month of low carbohydrates. Duck is one of my favourite meat and as a french person I like it it very pink but by all mean cook it to your liking. You will see that duck adores being served with the cabbage.
So let's get cooking!
For 2 people
- Prep Time : 15 minutes
- Cook Time : 20 minutes
1/ Remove some of the fat of the duck breast and place it in your fry pan on a high heat, when it start melted add the onion chopped finely and let it cook for a minute or two then add the shredded cabbage, the bacon bits, the bay leaf and season to taste, stir and let it cook for another 2-3 mn still on high heat. Add a good splash of water without drowning you cabbage stir, cover and bring down the heat to medium. Repeat the operation every 5mn for 15-20 mn or until your cabbage is cooked.
2/ while your cabbage is cooking take another fry pan and put it on a very high heat during that time take your duck breast scour them and add sea salt and pepper on the fat place them skin down in you pan bring down the heat to medium and let it cooked for 5 mn on each side and let them rest for at least 5 mn for the meat to tenderise itself.