Seared duck breast with brown sugar-vinegar cabbage, roasted potatoes, and herb salad from Ruffage: A Practical Guide to Vegetables (page 111) by Abra Berens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GloriaG on May 12, 2026

    Absolutely delicious! Followed recipe exactly! Timing on the duck breast was perfect, searing to a medium rare temperature. Roasting potatoes to a golden brown before tossing with the red cabbage worked out nicely. Did not add the chives & rosemary as didn’t want to over power the flavors. Glad I left them out. Would make this again. Just wish searing duck breast wasn’t such a mess to cook!

  • Gingko on February 24, 2026

    We made this with steelhead trout not duck because that’s what we had. Very tasty!

  • CheesyKranskyLove on October 03, 2022

    One of my favourite recipe from this book

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