Crisp-skinned duck with braised apple cabbage and potatoes.
220 gDuck Breast
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15 gButter
220 gCabbage
280 gPotato
120 gApple
70 gOnion
2 cupsWater
1 tbspApple cider vinegar
To tasteSalt
To tasteBlack Pepper
Score duck skin and season with salt and black pepper.
Boil potatoes in salted water for 15 minutes, then toss with butter.
Sear duck skin-side down for 10 minutes, then turn and cook 5 minutes more.
Rest duck breast for 7 minutes before slicing.
Cook onion, cabbage, and apple in rendered duck fat for 12 minutes, then finish with apple cider vinegar.
Serve sliced duck with braised cabbage and potatoes.