For the duck breast:
Add the beef stock to a small frying pan and reduce by half.
Heat a frying pan until hot and add in the oil and a little of the butter.
Trim the excess fat and sinew off the duck and score the skin.
Season the duck on both sides with salt and pepper.
When the butter is foaming place the breasts in skin-side down.
Cook for 3 minutes or until the skin is nicely golden and crisp.
Turn the breasts over and add in 4 of the sage leaves and cook for a further 2 minutes. Remove the sage leaves from the pan and set to one side.
Transfer the duck to the oven and cook for a further 7 minutes or until cooked to your liking.
Remove from the oven and leaves to rest.
Pour off any excess fat from the pan and reserve.
De-glaze the pan with the balsamic vinegar then add in the reduced stock, honey and peppercorns.
Bring up to a simmer then whisk in the remaining butter.
Stir through the sage.
For the carrot and parsnip mash:
Bring a pan of salted water to the boil and add in the carrots.
Cook for 5 minutes then add in the parsnips and continue to cook until both are tender but not too soft.
Drain well then mash with butter.
Season with salt and pepper.
For the buttered cabbage
Heat a frying pan until hot and add in the reserved duck fat and butter.
Add the cabbage and fry until slightly softened and golde.
Slice the duck breasts into 4.
Place a couple of leaves of the cabbage on the plate with a serving of the mash.
Fan out the duck pieces on top of that and drizzle around the sauce. Garnish with the fried sage leaves.
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