Instructions: The Duck: In a large pot boil some vegetables (carrots, leeks, onions) and some vegetable stock, then add the Duck and boil upside down for 15mins, under the water. Take the Duck out and place on a roast dish on top of a vegetable trivet, carrots leeks, onions so that the duck is not touching the dish. Pour some sesame seed oil, sugar syrup (boiled water+sugar) and sprinkle with chopped sage and Thyme and a pinch of salt over the duck.

Put the duck in the oven on the highest heat for 20 minutes then turn down to a moderate heat then cook for another 20 minutes.

Cabbage: Melt some of the chopped onion and butter in a pan. When the onions are brown and soft add the chopped bacon and seal it. Add the rest of the chopped onions (Ed used half a packet of bacon and one whole chopped white onion) then 1/2 teaspoon of chopped garlic in garlic oil. Add a whole chopped white cabbage and cook for 3-4 minutes. Add a pint of water and some chopped thyme and sage on a low heat for 35 minutes.

When the duck is ready take it of the roasting tray and let stand.

Take the roasting tray and drain off all the duck fat. Put the tray on the heat and add some duck livers and season with sage and thyme and salt and pepper then deglace the pan with 1 glass of red wine. Add a ladle of the boiling water in which you originally boiled the duck (this will now be very good duck stock which you can keep). Finally strain the gravy through a sieve into a jug.

Presentation: Slice the duck thinly on a plate and add a large spoonful of the cabbage and then add the gravy over the dish and serve.

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