Barbarie Duck Breast on Mango Red Cabbage Salad

Remove the stalk and thick ribs from the red cabbage and slice into small strips. Blanch these in boiling hot salted water for 1 minute, pour into a sieve and cool under cold running water. Remove the skin from the mango, cut the flesh down along the stone and slice into strips. Chop the walnuts.

Mix the mango chutney with 1 tsp honey, garam masala, 4 tbsp oil, balsamic vinegar, Noilly Prat, salt and pepper to make a marinade. Mix with red cabbage, mango and walnuts. Cover, refrigerate for half an hour.

Rinse thyme, shake dry and strip leaves from sprig. Stir through with remaining honey. Season duck breasts with salt and pepper and rub with thyme honey. Preheat the broiler of the oven. Brush a heatproof roasting pan with 1 tbsp oil and place the duck breasts skin side down. Then roast the breasts over low heat until the skin turns a golden yellow color – this takes about 7 min. Turn the breasts to the other side and cook under the broiler (center!) for about 8 min until the skin is nice and crispy. Then turn the heat down to 80 degrees and cook the breasts gently for another 15 minutes.

Rinse the tarragon, shake dry and chop the leaves. Stir with saffron, salt, white wine vinegar and sugar, add remaining oil little by little. Divide red cabbage salad evenly among plates. Cut the duck breasts into s

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