Ingredients

For the duck breast 4 duck breasts, skin on 2 tbsp olive oil 50g (2oz) butter 50ml (2floz) balsamic vinegar 200ml (7floz) fresh beef stock tsp crushed black peppercorns 4 whole sage leaves 2 sage leaves, shredded tsp honey salt For the carrot and parsnip mash 6 carrots, peeled and sliced 6 parsnips, peeled and sliced 3-4 tbsp butter salt and freshly ground black pepper For the buttered cabbage cabbage, shredded and blanched 25g (1oz) butter reserved duck fat (from cooking the breasts)

Description

For The Duck BreastAdd The Beef Stock To A Small Frying Pan And Reduce By Half. Heat A Frying Pan Until Hot And Add In The Oil And A Little Of The Butter. Trim The Excess Fat And Sinew Off The Duck And Score The Skin. Season The Duck On Both Sides With Sa

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