Cooking Instructions

1. Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Peel the potato and cut into 3cm cubes. Peel and cut the carrots into 1cm thick batons. Place each vegetable on separate large, lined baking trays, drizzle with 2 tsp oil per tray and season with sea salt and black pepper. Roast for 25-30 mins until golden, turning halfway through.
2. Heat a large frying pan on a medium-high heat. Add the duck skin side down and cook for 4-5 mins until crispy. Flip and cook for 1-2 mins, then transfer to the tray (skin side up) alongside the carrots for the final 8-10 mins of cooking. Once done, allow the duck to rest before slicing.
3. Trim and slice the rhubarb into 2cm chunks and add to a small saucepan on a medium-high heat with the honey, cinnamon and half the vinegar. Add 100ml water and simmer for 8-10 mins, until the rhubarb breaks down and the liquid reduces to a thick compote.
4. Dissolve the cornflour in a jug with 50ml cold water; crumble in the stock cube and top up with 450ml boiling water. Trim and roughly slice the cabbage. Finely chop or crush the garlic. Return the pan used for the duck (with the fat) to a medium-high heat. Fry the cabbage and garlic for 3-4 mins until beginning to soften. Add the remaining vinegar and the stock mixture. Simmer for 4-5 mins, until the cabbage is soft and the liquid has thickened slightly.
5. Serve the sliced duck alongside the roasted vegetables and rhubarb compote. Spoon the cabbage onto the plates, leaving the sauce in the pan, then drizzle it over the roasted veg and duck.