Duck Breast with Red Cabbage

Score the skin of the duck breasts in a criss-cross pattern, taking care not to cut into the meat. Season both sides with salt and black pepper. Thinly slice the red onion and finely shred the red cabbage.

Place the duck breasts skin-side down in a cold heavy frying pan. Set over medium heat and cook for 6–8 minutes until the skin is deeply golden and crisp and much of the fat has rendered. Turn and cook for another 2–3 minutes on the meat side. Transfer to a plate, reserving the rendered fat.

Pour off excess duck fat, leaving about 1 tablespoon in the pan or transfer it to a large saucepan. Add the red onion and cook for 2–3 minutes until softened. Add the shredded red cabbage, stir well to coat in the fat and cook for another 3 minutes.

Pour in the red wine and let it bubble for about 1 minute. Stir in the redcurrant jelly and brown sugar, season with salt and black pepper, then add the bay leaf and enough water to keep the cabbage moist without flooding it.

Reduce the heat to low, cover and simmer the cabbage gently for 35–40 minutes, stirring occasionally, until tender and glossy and the liquid has reduced. Add a splash more water if it begins to catch. Remove the bay leaf and adjust the sweet-sour seasoning.

While the cabbage finishes, return the duck breasts to the pan if they need further cooking and cook to your preferred doneness. Rest the duck for 5–10 minutes loosely covered with foil, then slice. Serve over or alongside the braised red cabbage and spoon over any resting juices.