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Festive Duck Breast with Pancetta, Savoy Cabbage and Mash

Pan-seared duck breast served with creamy mashed potatoes, maple-glazed pancetta cabbage, black pudding, and a spiced port wine reduction.

DinnerDuckGourmetFestive
Estimated Nutrition
Calories
1210.3
kcal / serving
2420.5 kcal total
Carbs
67.9g
per serving
135.8 g total
Fat
79.1g
per serving
158.2 g total
Protein
56.2g
per serving
112.4 g total
Cook Time
45
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tbsp
Maple Syrup
Dairy
25
g
Butter
for frying black pudding and pear
50
g
Butter
for the mash
75
ml
Milk
Fruits
0.5
piece
Orange
zest only
1
piece
Pear
peeled and cut into wedges
Liquids
150
ml
Port
110
ml
Chicken Stock
fresh
Meat
2
piece
Duck Breast
skin on
4
slice
Black Pudding
110
g
Pancetta
cut into small cubes
NutsSeeds
1
1
Salt
for seasoning
1
1
Black Pepper
freshly ground
2
piece
Star Anise
1
stick
Cinnamon
2
piece
Clove
Vegetables
500
g
King Edward Potatoes
peeled and cut into cubes
0.5
piece
Savoy Cabbage
finely shredded

Method

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