Tender Duck Breast

Southern Living
Tender Duck BreastRecipe
Photo: Tina Cornett; Styling: Leslie Byars Simpson
4 servings


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4 duck breast halves, skinned
2 tablespoons olive oil
1 tablespoon freshly ground pepper
1 tablespoon peanut oil
1/2 teaspoon salt
1 (1 1/3-pound) savoy cabbage
1/4 cup butter or margarine
1/2 teaspoon freshly ground pepper


Rub duck breast halves with olive oil; sprinkle with 1 tablespoon pepper. Cover and chill 8 hours.

Heat peanut oil in a skillet over high heat. Sprinkle duck with salt; cook 2 minutes, turning once. Reduce heat to medium; cover and cook 20 minutes or until done, turning once. Slice and keep warm.

Core cabbage, and cut into 3/4-inch slices.

Melt butter or margarine in skillet over medium-high heat, stirring to loosen browned particles. Add cabbage; cook, without stirring, 2 to 3 minutes. Cook, stirring constantly, 2 minutes or until tender. Sprinkle evenly with 1/2 teaspoon pepper; serve with duck.

Created date

October 2003