Cook this: Seared duck breast with brown sugar–vinegar cabbage, roasted potatoes and herb salad from Ruffage

Our cookbook of the week is Ruffage by chef, writer and former farmer Abra Berens. Over the next three days, we’ll feature more recipes from the book and an interview with its author.

Inspired by Alsatian-style red cabbage, Berens devised a way to achieve the same depth of flavour using a dressing instead of a braise. And while she pairs the bright and light herbaceous result with duck breast, she notes that it “would be perfectly at home with chicken, pork chops or seared salmon.”

SEARED DUCK BREAST WITH BROWN SUGAR-VINEGAR CABBAGE, ROASTED POTATOES AND HERB SALAD2 lb Yukon gold or red-skinned potatoes, cut into wedges1 head red cabbage, cut into ribbons1 sprig rosemary, minced Step 2Dress the potatoes with a glug of olive oil, a big pinch of salt and several grinds of black pepper. Transfer to a baking sheet and roast until crispy on the outside and tender on the inside, about 35 minutes. Reserve, rewarming if necessary for the final steps.

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