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Duck, bacon and savoy cabbage broth with thyme

Matt Tebbutt from Market Kitchen
A delicate broth with hearty chunks of meat, offal and vegetables from Matt Tebbutt

Duck, bacon and savoy cabbage broth with thyme

Method

1. Sweat the onion in 40g of the butter until softened. Add the bacon and fry to get a little colour.

2. Add the herbs, garlic and potato and cook for 5 minutes. Pour the stock over the mixture and bring to the boil. Simmer for 30 minutes.

3. Meanwhile, fry the strips of liver and heart in the remaining butter until golden. Drop the shredded cabbage into the hot stock for about 1 minute.

4. Spoon the broth mixture into a bowl. Add liver, heart and sliced duck breast. Grate horseradish for garnish.

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Serves: 4

Prep: 20 min
Cook: 45 min

Ingredients
2 Onions, diced
60g unsalted Butter
1 sprig Thyme
150g smoked bacon, cut into strips
2 Bay leaves
1 head Garlic, halved across the middle
350g Potatoes, peeled and diced
1 litre chicken stock
1 duck heart, cut into strips
1 duck liver, cut into strips
1 Savoy cabbage, shredded
1 cooked Duck breast
fresh horseradish root, grated for garnish