Duck Breast with Pineapple Cabbage

Grease a shallow baking dish (about 30 x 20 cm) (approximately 12 x 8 inches) with 1 tablespoon oil. Cut pineapple into cubes.

Rinse cabbage, halve, core and cut into fine strips or shred. Add to the baking dish with pineapple cubes.

Peel ginger and finely chop. Mix half with the cabbage and season with salt and pepper.

Rinse duck breast fillets, pat dry with paper towels and cut a diamond pattern in the fat layer on each.

Season duck with salt, remaining ginger and Aleppo pepper.

With the skin side up, place duck on the cabbage and bake on top rack of preheated oven at 180°C (fan 160°C, gas: mark 2-3)(approximately 400°F) for about 70 minutes.

After duck has cooked for about 30 minutes, scrub the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes. 

Drain potatoes and rinse with cold water. Heat the buttermilk in pot. Peel the potatoes and return to pot. Mash coarsely with a potato masher and stir in remaining oil. Season with salt, pepper and freshly grated nutmeg.