Honey-roast Cornish duckling with cabbage and smoked bacon

Preparation method

1. Preheat the oven to 220C/425F/Gas 7.

2. For the duck sauce, place the chopped duck carcasses into a roasting tin, transfer to the oven and roast for 20 minutes. Just before the end of roasting time, sprinkle with the Chinese five-spice powder. Remove from the oven and place on top of the stove. Turn on the heat, add the onion and garlic and cook, stirring frequently, until the onion is very lightly coloured. Add the thyme, remove from the heat and leave to cool slightly. Pour the chicken stock into the roasting tin and stir to deglaze the tin, scraping up the browned bits from the bottom.

   Technique: De-glazing pan gravy

3. Heat the honey in a large saucepan and bring to a brisk simmer. Cook for three minutes over a high heat, being careful not to burn the honey. Add the vinegar and reduce for a few minutes. Add the contents of the roasting tin, along with the veal glacé, the peppercorns, the remaining sprigs of thyme and the cream. Bring to the boil and skim off any scum that forms on the surface, then reduce the heat to a simmer and cook for 30 minutes. Strain through a colander, then pass through a fine sieve into a clean saucepan. Simmer to reduce to a sauce consistency, then adjust the seasoning and acidity, adding more salt, pepper or vinegar as required, and set aside.

   Technique: Skimming stock

4. For the duck breasts, place the duck breasts into the freezer for a few minutes to make it easier to score the skins. Using a very sharp knife, score the skin in a criss-cross pattern, being careful not to cut into the meat. Season the flesh side with salt and freshly ground black pepper. Heat a little vegetable oil in a heavy-based frying pan. Place the duck breasts skin-side down in the hot oil and cook over a fairly high heat to render the fat; be careful not to burn the skin. Once the skin is golden-brown and crisp, turn the breasts over and sear on the other side for 2-3 minutes. Turn the breasts over again to crisp the skin up a little more. Then turn each breast once more and cook for 3-4 minutes more until done to your liking.

   Technique: Scoring skin

5. In a bowl, mix together the honey and five-spice powder. Remove the breasts from the pan, brush the honey mixture over the crisp skin and leave to rest.

6. Meanwhile, for the cabbage, cook the cabbage in boiling salted water until almost tender, then refresh in iced water. Drain well and pat dry.

7. Heat the butter in a pan, then add the bacon. Tip in the cooked cabbage and let it dry out briefly in the pan. Add the garlic purée and cook for a minute. Season, to taste, with salt and freshly ground black pepper.

8. To serve, gently reheat the sauce. Spoon the cabbage into the centre of each plate. Cut the duck breasts into thin slices and lay them on top of the cabbage. Arrange the deep-fried celeriac cubes and roasted garlic cloves around the plate and drizzle with the sauce - any leftover sauce can be frozen.

30 mins to 1 hour preparation time

1 to 2 hours cooking time

Serves 4