Barberry Duck Breast with Savoy Cabbage and Black Current Jam

In Denmark, the last days of September can still be warm, and it doesn’t get dark until 8.00 o´clock in the evening. The Danes spend time outside enjoying the last rays of sunshine and watching the leaves turn from bright green to shades of yellow, red and brown. Danish farmers are busy harvesting their crops. It is a wonderful time to walk in the woods, picking berries and apples and gathering wild mushrooms. Many Danes can and perserve the produce and berries of the season in preparation for a long winter.

Duck Breast with Savoy Cabbage and Black Current Jam

Serves 4

1 medium savoy cabbage, cut into thin strips

8 oz./250 g mushrooms, sliced into thin strips

1 medium onion, chopped

½ cup/1 dl walnut oil

2 Barberry duck breasts


1 cup/2 dl black currant jam or blackberry jam

To make savoy cabbage, place cabbage, mushrooms and the chopped onions in a bowl and pour walnut oil over and set aside.

To make breasts, trim of any extra skin and score fat in a cross-hatch pattern. Heat a large sauté pan over high heat until hot, add duck, skin side down, and cook for 8-10 minutes (depending on thickness of breast). Turn duck over, and cook 5-8 minutes Remove duck from heat and let rest 3 minutes before slicing.

To make savoy cabbage mixture, sauté in duck fat 5-10 minutes over medium heat.

To serve, divide the savoy cabbage mixture on four warm plates and place slices of duck on top on cabbage. Garnish with black currant jam

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