Topsi’s roast duck on red cabbage and nasturtiums

1. Cut red cabbage into quarters and remove the cores.
Finely slice leaves and onion, mix together and season with
the salt, pepper and sugar. Add oils and vinegar and leave to
stand overnight.
2. Heat oil and butter in a frying pan and quickly fry both
sides of the bird. Turn down the heat, add thyme and
stock and place lid on pan so that the bird gently cooks
for about 1 hour.
3. Drain red cabbage and arrange in a loose nest on
individual plates or platter.
4. When duck is ready, keep warm in an oven. Add soya
sauce and jelly to the pan juices. Turn up the heat, stirring
all the time. Remove from heat as it starts getting thicker
and shiny. Arrange duck halves on top of cabbage, drizzle
sauce over and garnish with nasturtiums.