I saw the duck breasts in the shop and just wanted to see what I could make with them.

And I LOVE experimenting with cooking with what you have, not wasting food.

What I had was about a third of a cabbage and a cooked potato in the fridge - they were the main things that needed using up, so I thought I’d do some kind of stir fry but using potato instead of having it with rice or noodles.

Cabbage is so good stir-fried and I definitely think it should have the chance to be the hero, the star, every now and then, given how it’s so often over-looked or relegated to a bit part.

And of course, if you haven’t got leftover cooked potato, do cook a potato or two before starting to make this - just cut into smaller pieces and boil for ten minutes of so in salted boiling water on quite a fast boil.

Quantities are quite vague, as often, just go with what you’ve got and taste and see if it’s good … but this was a good big dish for one (moi) and I started with the duck breast.

I just patted dry with kitchen paper, then scored the skin with a sharp knife, rubbed in some salt and black pepper and then sprinkled over some soy sauce.

Get a non-stick pan over a medium heat on the hob and when hot add the duck breast, skin side down and cook on a low to medium heat for five minutes. Try not to touch it but obviously if it’s really sticking (it shouldn’t be, it has a lot of fat in that skin), then just ease it away from the bottom of the pan.

When you flip it over it’ll be nice and browned already and then just remove from the heat, pop it skinside UP this time onto a baking tray and put into a medium oven for ten minutes.

This cooked mine perfectly for me, just a little pink still, but you can always check it and cook for a couple of minutes more if you want it well done.

What you’ll need for the stir fry is:

lots of chopped fresh chilli (amount to your taste!)

lots of chopped fresh garlic (same! I had two cloves)

a good piece of fresh ginger, peeled and grated

a little oil (you could use the duck fat in the pan, up to you)

a slosh of fish sauce

lime juice 1/2 - 1 depending on how juicy it is

cabbage, sliced and cut into smaller pieces

granulated sugar, just a pinch

cooked potato, cut into small pieces

2 spring onions, sliced

fresh coriander leaves to serve, if liked

Get everything ready and then put that good non-stick pan back over the heat - you can use some of all of that lovely duck fat to cook the stir fry, or get rid of it and use a little fresh oil, up to you.

When it’s hot, add the aromatics (I love saying this, I don’t know why, I just love putting it all together as ‘aromatics’) and stir fry for a few seconds on a medium heat until it smells amazing!

Add a little slosh of water, plus another slosh of fish sauce, squeeze in the lime juice and then throw in the cabbage along with a pinch of sugar.

Stir, reduce heat, put a lid on the pan and let it cook for about five minutes. Stir every now and then and check if it needs a little more water.

Whenever the duck is cooked, take it out of the oven and leave on a chopping board to rest. Take it out a few minutes before it’s exactly cooked to your liking as it will continue to cook while it rests. The skin should be gorgeous and crispy now too!

Take the lid off the pan and add the chopped potato and the spring onions. Taste too and see if you want any more water, any more fish sauce, any more lime juice …

Cook, stirring, for another minute or two, then put into a bowl.

Slice the duck and add to the stir fry - yes I did eat a couple of pieces even as it made its way from chopping board to dish!

Garnish with fresh coriander leaves and a few more slices of red chilli, if liked.

I really liked having potato in the dish itself and not making separate rice or noodles and just LOVED the duck breast - what a treat. And exciting for cabbage to make it into a treat dish too!

Er, confession - I’m wondering looking at this photo if I added a little light soy sauce too along with the fish sauce and it’s very likely but I’m afraid I can’t say for sure. It wouldn’t do any harm though - I’ll try it next time I make it so I can update this recipe if need be …