Ingredients-

2 duck breasts, skin scored
3 tbsp duck stock (homemade or ready-made with 1/2 tsp jam/red currant jelly)
1/2 Savoy cabbage, sliced
4 tbsp diced bacon
1 tbsp cream cheese
3 plums, pitted
12-16 new potatoes, peeled
Salt and pepper to taste
Duck fat (from the stock) or olive oil for roasting

Instructions-

Roast New Potatoes:

Peel the new potatoes and boil in salted water for 6-8 minutes until slightly tender.
Drain and roast in the oven at 180°C with salt, pepper, and duck fat (or olive oil) for approximately 30 minutes.

Prepare Cabbage & Bacon:

Slice the cabbage and fry the bacon until golden and crispy, using duck fat if available.
Boil the cabbage for 2-3 minutes, drain, and add it to the bacon. Toss well.
Reduce heat, add cream cheese, mix, and set aside to gently heat. Season with black pepper if desired.

Cook the Duck:

In a cold frying pan, place duck breasts skin-side down and slowly bring to medium heat.
Allow the fat to render down (melt away), drain excess fat if needed.
Once the skin is crispy (approximately 10 minutes), flip the duck and add halved plums. Fry for a couple of minutes until soft, then remove and set aside.
Add duck stock to the pan without touching the skin, transfer to the oven, and cook for an additional 5-10 minutes until the internal temperature reaches 58-60°C (for a pink finish).
Remove from the oven, let the duck rest. Place the pan on the stove to finish reducing the sauce on medium heat until slightly thicker.

Final Steps:

While the duck is resting, your roast potatoes should be golden, and the cabbage and bacon mixture hot.
Serve the duck with plums, a drizzle of sauce, alongside the roast potatoes and creamy cabbage and bacon.

Serve and Enjoy!