For the cabbage, add the oil to a hot pan that has a lid. Add the cabbage and cook for 5 minutes before stirring in the sugar and vinegar. Add the cinnamon stick and apples, stir and cover and cook on a low heat for 2 hours stirring occasionally. Once cooked, season with pepper.
Score the fat of the duck breasts – this will help remove the fat when cooked, then dust the skin and flesh with the five spice.
Pre heat the oven to 200°C. Place the breasts, skin side down in a cold frying pan then turn on the heat. Slowly cook the duck over a medium heat, removing the excess fat in the pan as you go. Cook for 6-8 minutes until crispy then pop into the oven for 6 minutes. Remove from the oven then turn so the skin is facing upwards and allow to rest for 5 minutes.
Whilst the duck is resting, dust the bottom of a small frying pan with the sugar. Allow to caramelise. Dust your diced apples in five spice then carefully add them, along with the vinegar to your pan. Stir.
Slice the duck breast into five slices, place on top of a bed of red cabbage and spoon round your sweet and sour apples. Serve with warmed new potatoes.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.