Roast Duck Breast with Red Cabbage

Core the cabbage and thinly slice the leaves. Blanch the cabbage in a pot of boiling salted water for 1 minute. Rinse under cold water and drain.

Peel the mango, cut the flesh from the pit and cut into very thin strips.

In a large bowl, stir together the mango chutney, 1/2 tablespoon honey, the garam masala, 2 tablespoons oil, balsamic vinegar, salt and pepper. Add the cabbage, mango and walnuts and stir to combine. Let stand 1 hour.

Preheat the oven to 80°C (approximately 175°F). Season the duck breasts with salt and pepper. Place the duck, skin side down in a skillet and cook over medium heat until golden brown, about 5 minutes. Turn the duck over, cook for 2 minutes and transfer to a baking sheet skin side up.

In a small bowl, stir together the remaining honey and the thyme leaves and brush the mixture over the skin of the duck. Roast until cooked through, 40-45 minutes. 

In a small skillet heat the white wine vinegar, saffron, tarragon and sugar over low heat just until heated. Stir in 6 tablespoons of oil.

Remove the duck breasts from the oven, let stand briefly, then slice crosswise.