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Photo: Tina Cornett; Styling: Leslie Byars Simpson Photo by: Photo: Tina Cornett; Styling: Leslie Byars Simpson

Tender Duck Breast

Southern Living OCTOBER 1997

  • Yield: 4 servings


  • 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.


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Tender Duck Breast recipe