Duck Breast with Crispy Cabbage and Bacon Salad
·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.
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.
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.
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.
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.
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.