Pan-Fried Duck Breast with Braised Red Cabbage, Fondant Potato & Port Sauce
This duck recipe is really something special leading up to Christmas. The duck is juicy with a crisp skin, the potatoes soft and fluffy from simmering in stock and the red cabbage full of beautiful festive spices. The duck cooks very quickly, so have your Thermapen on hand to make sure you don’t overcook it.
Best served medium rare.
Well done: 77°C