Pan-fried Duck Breast with Creamed Cabbage, Chestnuts & Caramelised Pear Recipe

Score the skin of the duck breasts in a crisscross pattern and season with salt and pepper.

Preheat a large skillet over medium-high heat. Place the duck breasts skin side down and cook for 6-8 minutes until the skin is crispy. Flip the breasts and cook for another 3-4 minutes for medium-rare. Remove from the skillet and let them rest for 5 minutes before slicing.

In the same skillet, add the butter and onion. Cook until the onion is translucent. Add garlic and cook for another minute.

Add cabbage to the skillet and cook for 5-6 minutes until wilted. Season with salt and pepper to taste.

In another skillet, heat butter over medium heat. Add the sliced pears and sprinkle with brown sugar. Cook for 3-4 minutes until the pears are caramelised.

Add the cooked chestnuts and heavy cream to the skillet with the cabbage. Stir well and let it simmer for 2-3 minutes until thickened.

To serve, place a portion of creamed cabbage on each plate. Top with sliced duck breast and garnish with caramelised pears. Sprinkle with fresh thyme leaves.