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2 duck breasts from your local craft butcher
100g savoy cabbage thinly sliced
100ml of cream
For the sauce
200g of gooseberries
300ml of white wine
50g of caster sugar
zest of 1 lemon
1-2 tbsp honey
300ml of brown chicken stock
25g of butter cubed
Score the duck skin with a criss-cross pattern and season well with salt. Place onto a cold pan on a medium heat just so the fat renders down. this usually takes 3-4 minutes skin side down and two minutes on the other side. Place into the oven at 190 degrees for six minutes until medium.
For the cabbage cook in in a wide saucepan on a medium heat for 4-5 minutes in some rapeseed oil. Remove from the heat and add in the cream. Be careful that it doesn’t curdle. If it does add in two small cubes of cold butter and mix. Season your cabbage with salt and pepper.
For the sauce place the sugar in a small saucepan with a cup of water. Gently heat, stirring occasionally, until the sugar has dissolved. Add the lemon zest and mix through. Increase the heat and boil the liquid for a few minutes until slightly thickened. Tip in the gooseberries and gently poach for 2-3 minutes. Leave to cool in the syrup.
Place the amber ale in a pan, season with a little salt and pepper, and boil for 7-8 minutes until reduced by half. Pour in the stock and reduce again by half.
Stir the honey into the sauce. Take the pan off the heat and add a few knobs of butter for shine, swirling the liquid to melt the butter. Transfer the gooseberries to the sauce to warm through, adding the syrup according to taste.
Slice the duck after resting for 5 minutes arranging it on top of the creamy cabbage and spoon over the sauce. Enjoy.