Duck breast with braised red cabbage and root vegetables

Method

1. Place the cabbage in a large glass bowl and add the red wine, red wine vinegar, orange and lemon zest and juice and demerara sugar. Add the cinnamon sticks and cloves and stir in the honey. Cover and set aside to marinate for 24 hours.

2. Preheat the oven to 150C/gas 1. Heat the oil in a casserole and cook the onion until softened but not coloured.

3. Add the marinated cabbage and cover the dish. Transfer to the oven and cook for 1 ½ - 2 hours, until all the liquid has been absorbed and the cabbage is tender.

4. Increase the oven temperature to 180C/gas 4. Cut the parsnips and carrots into barrel shapes. Place them into a roasting tin with the butter and honey. Roast for 30 minutes, until golden brown and tender.

5. Heat the oil in a frying pan until hot and add the duck, skin side down. Turn the duck over and transfer to the oven. Cook for 8 minutes. Remove from the oven and keep warm.

6. For the sauce, heat the butter in a saucepan and fry the shallot until soft.

7. Add the garlic, clove, thyme and star anise. Cook for 3 minutes more.

8. Stir in the red wine and stock and cook for 15 minutes or so, until reduced by half.

9. Add the butter and stir in the cherry syrup and diced cherries.

10. To serve, place the red cabbage into the centre of 2 warmed dinner plates and top with the sliced duck breast. Arrange the roasted vegetables around and spoon over the sauce.