Duck, kale, and cabbage

Posted On February 10, 2009

Skinless breasts of duck had been on offer in Waitrose, and they looked mightily tempting. I pan-fried these (with no oil, as is my style), for about 7 minutes each side, and left them to rest for 5 minutes before slicing into half-inch-thick pieces for serving.

To serve them, I steamed some kale and re-heat the last of my red cabbage (braised with apples and onions in red wine vinegar),  and mashed some sweet potatoes.

It was a good and hearty combination, that went well with cranberry sauce and yet more Lussac St Emilion.