350 ml mead
1 large orange, juice only
500g red cabbage, finely sliced
2 tsp sea salt
50ml sesame oil
50g brown sugar
50 ml white wine vinegar
1 red chilli, finely chopped
1 tbsp finely chopped root ginger
12 baby turnips
2 wild duck, preferably a mallard crown
pumpkin seed oil, for rubbing
4 tbsp roasted, salted pumpkin seeds, to serve
Preheat the oven to 190C.
Simmer the mead and orange juice together in a small pan until reduced to a syrup. Set aside.
Sprinkle the salt over the cabbage and leave for 30 minutes for the salt to penetrate the cabbage leaves. Wash the cabbage thoroughly and drain well in a colander.
Heat a large, heavy-based pan and fry the cabbage in the sesame oil over a high heat until softened. Push the cabbage to the side of the pan and sprinkle in the sugar. Allow it to slightly caramelise and then add the sherry, white wine vinegar, chilli and ginger.
Mix well with a wooden spoon and continue frying for about 2 minutes. Add a splash of mead if the mixture is too dry. Remove from the pan and keep warm.
Peel the turnips and place in a pan with the water, butter, and salt and sugar to taste. Bring to the boil then reduce to a simmer. Once the turnips are tender but not too soft, drain and keep warm.
Lightly season the mallard crown with salt and pepper and rub with pumpkin oil.
Fry the mallard in a hot frying pan until golden brown on all sides. Place the duck in a roasting tin, back side-down and roast for 8 minutes.
Leave to rest, covered, in a warm place for 5 minutes.
To serve, divide the cabbage among two plates. Remove the duck breasts from the crown with a sharp knife and place one on each plate. Garnish with the turnips and roasted pumpkin seeds. Finish with a squeeze of the mead syrup and serve at once