The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Duck with Tarragon Cabbage Omelette & Fennel Remoulade
Take a walk on the adventurous side and give this restaurant-worthy plate a go. Sear succulent duck breasts till tender and juicy. Pair with a cabbage and tarragon egg omelette - golden, crispy and utterly delicious. On the side? A creamy courgette and fennel remoulade to balance it all out.
Prep in 10
High protein
Serving size
Ingredients
- 1 handful of fresh tarragon
- 4 egg (Eggs)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 3 garlic clove
- 1 sweetheart cabbage
- 4 duck breasts
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 3 courgette
- 1 fennel
Nutritional Information
Calories: 481
Protein: 42g
Carbs: 9g
Fat: 31g
Duck with Tarragon Cabbage Omelette & Fennel Remoulade
Take a walk on the adventurous side and give this restaurant-worthy plate a go. Sear succulent duck breasts till tender and juicy. Pair with a cabbage and tarragon egg omelette - golden, crispy and utterly delicious. On the side? A creamy courgette and fennel remoulade to balance it all out.
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Cooking Instructions
- Heat a medium frying pan on medium-high heat. Season the duck with sea salt. Add the duck and cook, skin-side down, for 4-5 mins, until crispy. Flip and cook for 1-2 mins. Transfer to a lined baking tray, skin-side up, and bake for 8-10 mins, until cooked through. Leave to rest then thinly slice against the grain.
- Trim and finely slice the cabbage. Finely chop the tarragon. Finely chop or crush the garlic. Make the batter; crack the eggs into a large bowl and whisk with a pinch of sea salt and black pepper. Mix in the cabbage, half the tarragon and half the garlic.
- Heat a large frying pan with 9 tsp oil on medium heat. Add the batter spreading and pressing it with a spatula into a large compact pancake, and cook for 5-6 mins, until golden brown.
- Carefully slide the pancake out onto a clean plate. Place another plate on top and flip, so that the cooked side faces up. Slide it back into the pan and cook for 3-4 mins, until both sides are golden brown.
- Make the remoulade; peel the courgettes into ribbons. Trim and very finely slice the fennel (as thinly as you can). In a large bowl, combine the mustard, fennel and courgettes with the remaining garlic, tarragon and yoghurt. Season with sea salt and black pepper and mix well.
- Slice the omelette into four and serve with the sliced duck and a spoonful of the remoulade on the side.
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