Instructions: Trim duck breasts of excess skin and fat. With a sharp knife, score skin in a cross hatch pattern but do not cut through the flesh. Combine oil, marjoram, garlic, peppercorns and parsley and spread over duck breasts.

Marinate for up to 12 hours in refrigerator.

Slice cabbage in half, lengthwise, and remove core. Slice thinly. You should have about 8 cups cabbage. Heat oil in skillet, on medium heat. Add bacon and onion and saute until bacon releases its fat, about 5 minutes.

Add cabbage and remaining ingredients. Bring to boil. Cover skillet and cook on medium low heat, stirring occasionally, for 20 minutes or until cabbage is tender. Uncover and simmer 5 minutes longer. Reseason and make sure there is a balance of sweet/sour flavors. Remove bay leaf and cinnamon stick. Reserve cabbage.

In large skillet, heat butter and oil over medium high heat. When butter begins to foam, add mushrooms and cook, stirring often for 5 minutes or until mushrooms are browned. Stir in garlic and shallots. Cook for 2 minutes longer. Add lemon juice, sage, salt and pepper and reserve.

Season duck breast with salt. In a heavy skillet, on medium heat, add duck breasts skin side down and cook for 5 minutes draining fat as it accumulates. Flip over breasts and cook another 5 to 7 minutes or until breasts are medium rare. Remove duck and let sit for 5 minutes.

Slice duck across the grain into thin slices and fan out on plate. Garnish with cabbage and mushrooms and serve with any juices from the skillet.

Serves 6

Ontarios Wine Country.

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