Duck with Red Cabbage

At his renowned restaurant on Pawleys Island, South Carolina, Louis Osteen serves as many highly creative dishes as Southern classics, and none has impressed me more than his succulent seared duck breasts with buttery Savoy cabbage. If you can find Savoy cabbage, fine; if not, I’ve learned that the more common red cabbage works just as well—or perhaps even better—for the dish. Louis rubs the duck breasts with olive oil and black pepper and lets them “cure” overnight before cooking, but, fra