In a hot pan, sauté the onion until golden, add cabbage, castor sugar, Cranberry Pomegranate fruit drink and Whole Berry Cranberry Sauce.
Turn the heat down and put a lid on the pot, continue to cook for a further 20 minutes stirring occasionally.
Meanwhile trim the duck breasts and score the skin. Sear in a very hot pan skin side down, and then finish in a 180 degree oven for a further 8 minutes, do not turn the breasts over, they should cook on the skin.
Season the cabbage with salt and pepper and arrange a neat pile in the centre of the plate with the duck breast on top.
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