Duck Breast with Balsamic Dressing Recipe · Gressingham

Ingredients

• 2 Gressingham Duck® breasts
• 1 tsp black peppercorns, crushed
• 200g new potatoes
• A small bunch of flat-leaf parsley, roughly chopped
• ½ garlic clove, finely chopped
• 3 rashers smoked streaky bacon, chopped
• ½ Savoy cabbage, trimmed, quartered, cored and finely sliced
• ½ cup of water
• 1 tbsp Aspall's balsamic vinegar
• 2 tbsp olive oil
• Sea salt