- 40g/1½oz demerara sugar
- 200ml/7¼fl oz calvados
- 2 duck breasts
- 85g/3oz butter
- 1 clove garlic
- 1 small onion
- 1 pack streaky bacon
- ½ Savoy cabbage, shredded finely
- Preheat the oven to 180C/360F/Gas 4.
- Melt the sugar with the calvados on a low heat until the sugar is dissolved and the mixture starts to thicken slightly. Allow to cool.
- Soak the duck breasts in the calvados glaze on all sides, then transfer to a baking tray and bake in the oven for 15 minutes.
- For the cabbage, melt the butter on a low heat, then fry the garlic, onion, and bacon. When the onions have softened, add the cabbage and sauté on a low heat for about 30 minutes.
- Serve.