Lots of people are afraid of cooking duck but Ed's secret is to blanch it first. This breaks down the fat which goes into the boiling liquor, and also hyrdates the duck so that it stays juicy and succulent while cooking.
Place the duck in a large pot breast side down and cover with boiling water. Add the bay, garlic bulb, herbs. Bring to the boil and simmer for 20 minutes. Remove from the heat and strain the liquid into a separate pot. Place the duck on the chopping board and stuff the cavity with the bay, garlic and herbs from the poaching liquor and season with salt and pepper. Add the wine to the poaching liquor and reduce by half. Brush the skin of the duck with the tablespoon of olive oil and place on a trivet in a roasting tray. Place on the lowest shelf of the oven and roast for 20 minutes at 200 degrees Celsius, then reduce the heat to 180 degrees for another 30 minutes. Remove and allow to rest.
For the gravy
Pour away the duck fat from the roasting tin and place it on the hob over a low flame. Remove the herbs and garlic from the cavity of the duck and add to the pan along with a large tablespoon of flour. Cook for about 3 minutes and add the duck stock. Cook until you have a thicken gravy, strain and serve.
For the cabbage
Heat the oil and add the pancetta, shallots and garlic and ½ of the salt. Cook for 5 minutes on a high heat then add the cabbage, red pepper and cook for 3 minutes. Add the sugar and cook for 2 minutes. Add the wine, vinegar and apples, bay, orange zest and juice and the rest of the salt. Cover and cook gently for 20 minutes.
For the artichokes and potatoes
Blanche the potatoes for 10 minutes in salted water, then remove from the pan and allow to steam dry in a colander.
Add the artichokes to the pot and cook for 4 minutes then place with the potatoes and toss with olive oil then the spice mix.
Heat the duck fat in a roasting tray and add the potatoes and artichokes and coat. Roast with the duck for 40 minutes at 180 degrees Celsius.