Cooking Steps
Preheat oven to 400 degrees Fahrenheit
Warm cast iron skillet or dutch oven over medium high heat
Once pan is warmed, turn pan to medium, cook bacon, remove from pan and set-aside
Place duck pieces, skin side down in the remaining bacon grease and cook over medium heat for 6 minutes
Gently remove duck, being careful to not let the skin stick to the pan – if skin will not release, let cook for another 30 seconds and try again
Turn duck and cook underside (skin side up) for another 5 minutes over medium heat, once browned remove from pan and set-aside
Add cabbage to warm pan, evenly tossing and coating in the pan drippings, cook for about 2 minutes
Once cabbage is softened slightly, turn off heat
Return duck to pan, underside down (skin up)
Place pan with duck and cabbage, uncovered, into the oven for 12-15 minutes
While waiting, plate the bacon, 2 pieces each plate
Eat 5th piece of bacon while waiting for duck to finish
Once cabbage has fully cooked through, remove pan from oven and complete plating
Ingredients
- 1 duck, halved (thigh and breast each)
- 1/2 cabbage (about 2 1/2 cups), sliced into 1/2″ ribbons
- 5 slices thick-cut nitrate-free bacon
- 1 pinch of salt
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