Duck Breast with Crispy Cabbage and Bacon Salad

Step-by-step method

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.

For this step
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500 gram
Duck Breast with Skin
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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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1 piece
White Cabbage

2 piece
Yellow Onion

300 gram
English Bacon

10 gram
Rendered Pork Lard

5 gram
Salt

5 gram
Black Pepper

3 gram
Caraway Seeds

5 gram
White wine vinegar

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Cook over the highest heat

Cook for about ten minutes, ideally over the highest heat possible. You want the cabbage to stay crunchy and get a bit of colour, without going too soft. If you prefer softer cabbage, cook it a little longer.
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Bring the meat to room temperature

Once you've added the cabbage to the pot, start cooking the duck breast as well. Be sure to take it out of the fridge at least an hour before cooking, so it can come up to room temperature.
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Sear the meat

Sear the duck breast first on the skin side, then after about 5-8 minutes turn it over and finish cooking the other side, to your preferred doneness. We recommend not overcooking it - the duck breast should stay nice and juicy and tender inside.

Duck Breast with Crispy Cabbage and Bacon Salad

Name: Juicy Duck Breast with Crispy Cabbage
Prep time: 10 min
Cook time: 37 min
Total time: 587 min
Yield: 4
Cuisine: Czech
Ingredients: 10 gram Rendered Pork Lard; 300 gram English Bacon; 1 piece White Cabbage; 5 gram Salt; 5 gram White wine vinegar; 2 piece Yellow Onion; 5 gram Black Pepper; 500 gram Duck Breast with Skin; 3 gram Caraway Seeds

bohynekuchyne

Prep 10 min Cook 37 min

Plus 1 h of resting (not counted in active time)

9 Ingredients

6 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

What's in it?

582 kcal

Calories

38 g

Carbohydrates

28 g

Fats

45 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Duck breast is an ingredient I absolutely adore. Ready in no time, with a full, wonderful flavour of its own. It pairs beautifully with a light salad, risotto, pasta, or in the traditional way, with potato lokše, dumplings or braised cabbage. It's simply a wonderfully versatile piece of meat. Today I've served mine with a warm salad of cabbage and crispy bits of onion and streaky bacon.

Gluten-free Lactose-free Poultry Pork High-protein Main Course Hearty & filling

Step-by-step method

At a glance

Prepare the meat

For this step

Marinade

Prepare the cabbage

For this step

Duck Breast with Crispy Cabbage and Bacon Salad

Ingredients — what you'll need

What's in it?

About this recipe