INGREDIENTS

INSTRUCTIONS

3
Remove skins from the duck breast. Lift fillet of each and insert a
sprig of fresh thyme, replacing the fillets to hold the herb in  place.
Roughly crack the mix of peppercorns and spread on a plate.  Season the
breasts lightly with a very little salt and then press  them onto the
cracked pepper pressing it in with your hand, turning  them to do both
sides and making a crust in the duck breasts.  Heat a skillet until
evenly hot. Add a knob of butter and a swirl of  the oil and then sear
the breasts on each side. Turn down the heat  and continue cooking for
about 3 minutes each side. Remove and rest  in a warm place whilst you
make the sauce.  Deglaze the skillet with a good glug of cognac and a
little duck stock  scrapping up all the meaty juices into the liquor.
Add the cream and  continue bubbling until the cream has caramelised
and given the sauce  a nutty flavour. Check seasoning.  Serve the
breasts sliced on a bed of the cabbage with the sauce poured  around.
To make the cabbage:  Shred the washed cabbage finely. Break up the
crispy bacon into  pieces and crush the garlic. Heat a little of the
butter and olive  oil in a wok and throw in the garlic and cabbage,
stirfrying quickly  until the cabbage just wilts. Add a splash of water
if the cabbage  appears not to wilt quickly. Add the bacon and season
lightly. Serve  immediately with the duck.  Converted by MC_Buster.
Per serving: 178 Calories (kcal); 13g Total Fat; (58% calories from
fat); 3g Protein; 18g Carbohydrate; 33mg Cholesterol; 14mg Sodium  Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2  1/2
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 255
Calories From Fat: 229
Total Fat: 26g
Cholesterol: 32.3mg
Sodium: 149.8mg
Potassium: 143.1mg
Carbohydrates: 7.1g
Fiber: 2.7g
Sugar: <1g
Protein: 1.3g