• Trim up the duck breasts and then score the skin in a cross-hatch pattern (roughly 1cm or ½" diamonds), being careful to only score the skin and not to cut through the flesh.

  Then thoroughly dry the skin and season it with salt and pepper.
• Remove the tough heart from the cabbage, then finely shred the leaves.
• Core the apple, peel it and then cut the flesh into a 5-6mm (¼") dice. Place the diced apple into some acidulated water to prevent it from going brown.
• Heat a 30cm or 12" frying pan over a high heat, add the butter and half of the balsamic vinegar, then swirl to combine.
• Add the cabbage and a quarter teaspoon of salt, toss to combine, add a lid and cook over a low heat whilst you cook the duck.

Cold Pan Duck Breast Cooking Method:

• Place the duck skin side down in a cold 28cm or 11" frying pan on the hob (do not use a nonstick pan).
• Turn on the heat to a low-medium temperature.

  Allow the duck to cook for 8-10 minutes, pushing down occasionally to prevent curling at the corners. When the skin is crispy and golden, flip over and cook for another 5-6 minutes or until the internal temperature reaches the required level of "doneness".
I aim for 50°C or 122°F for a nice medium-rare duck breast. See my Frequently Asked Questions section for temperatures for other levels of "doneness".
• Remove the duck from the pan and allow it to rest whilst you finish the dish.

Hot Pan Duck Breast Cooking Method:

• Heat a 28cm or 11" nonstick pan over a medium-high heat, and when it is hot, add the duck breast skin side down, and cook it for 5 minutes. Do not mess with the duck during this time.
• After 5 minutes, flip over the duck and allow it to cook for a further 5-6 minutes or until the internal temperature reaches the desired temperature.
• Remove the duck from the pan and allow it to rest whilst you finish the dish.

Finishing The Dish:

• Whilst the duck is resting, add the apple to the cabbage stir, have a taste and add more salt as required, return the lid and cook on a medium-low heat until the duck is ready.
• Drain off most of the fat from the duck pan and then add the honey and remaining balsamic vinegar and bubble up to form a syrup.
• Throw in the walnuts, toss to coat and remove from the heat.
• Roll the duck breasts around in the glaze before carving and serving on the cabbage.