Ingredients

2 Duck Breasts

2 tsp Herbs de Provence

1 tsp Celtic Sea Salt

1 tsp cracked black pepper

Method

Place a cast iron skillet on medium high heat.

Score duck skin (careful not to cut into flesh) in a diamond pattern.

Season duck on both sides with herbs de Provence, sea salt and pepper.

Once the pan is hot place duck breasts in skin side down (it should sizzle or its not hot enough).

Let cook on skin side for about 8 minutes.

Turn over and cook for another 5-10 minutes (depends on desired doneness).  Baste top of duck with its own fat that has rendered into the skillet.

Remove duck from pan and let rest for 10 minutes.

Slice and Served

Ingredients

½ small cabbage cored and sliced

2 carrots, peeled and cut into matchsticks

1 onion, sliced

1 apple, cut into bite sized pieces

2 slices bacon, cut thinly

1 tsp sea salt

1 tsp cracked black pepper

Method

Place skillet on medium heat.

Add bacon and cook until well done. Remove bacon bits and reserve.

Remove excess fat from pan; make sure about 1 Tbsp remains in pan.

Add onion and cook for about 5 minutes.  Add cabbage and carrots. Season with salt and pepper and cook for another 10 minutes.

Add apple and cook for 5 minutes.

Stir in reserved bacon bits.

Taste, adjust seasoning and serve.

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