Duck is used in a variety of dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin. This recipe is a quick and easy way to cook a delicious meal.

Peppered Duck breast with glazed chestnuts and savoy cabbage

Serves 4


4 duck breasts

1 tbsp crushed black pepper

½ savoy cabbage

50g butter

2 carrots

20 chestnuts

20g butter

50g sugar

200ml red wine

200ml beef jus


Pick the savoy cabbage, keeping it rustic, just rip the leaves from the core and bin the core. Cook in boiling salter water, drain in iced salted water, then when you come to re-heat, re-heat in butter, cooking slowly making the cabbage creamy.

Peel and cut the carrots evenly into big slices, cook in boiling salted water, drain then dry and fry in a pan, getting a nice golden colour all around.

Take the cooked chestnuts, add into a hot pan with the butter, add the sugar and mix well then add the red wine and reduce over a heat until the sauce becomes sticky,then add a little stock but careful not to cover the chestnuts. Just a little at a time, so they are nicely glazed.

Trim up the duck breast, taking off the excess fat, score the breasts lattice like on both sides, season with salt then sprinkle the crushed black pepper over the skin. Put into hot frying pan, skin side down, turn over, to get an even colour, then back onto the skin side, then cook in the oven for about 3 -4 minutes, then take out and let it rest.

Dressing the plate

Reheat the savoy cabbage as in guidelines above, then place onto 3 different areas of the plate. Slice the peppered duck and place on the 3 areas of the cabbage and around. Place a few chestnuts onto the sliced duck and a few in between, then place the carrots in between the duck

Happy eating!!!

Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL

Tel : 01412483801 e :