At a glance
You're working with a beautifully versatile duck breast that comes together quickly—the key is nailing the sear to keep it juicy inside while the skin crisps up. While the duck rests, you're building a warm cabbage and bacon salad that gets cooked fast and hot to stay crunchy and pick up some nice color, so timing between the two components matters.
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Prepare the meat
You can prepare the duck breast however you like. If you fancy, marinate it in advance in your favourite marinade - in that case, do it at least a day before cooking.
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Marinade
Carefully score the skin, cutting through the skin only and not into the meat. Make a few diagonal cuts. Then marinate the meat in whatever marinade you like - it can be slightly spicy, or just as good with simply salt and pepper.
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Prepare the cabbage
Finely chop the fresh cabbage. Cut the onion into coarser pieces and the bacon into strips or small squares. Heat some lard in a large pot. Fry the bacon and onion until crispy. Add the cabbage. Season with salt and spices. If you prefer a tangier taste, add a splash of vinegar.
For this step
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