Seal the teal on top of the stove and transfer to a very hot oven to roast keeping the breast a little pink. Allow to rest.
Remove the duck breasts and keep warm.
Chop the carcass and legs return to the roasting tray and barely cover with some previously prepared duck or chicken stock. Set to reduce with a little redcurrant jelly. Pass through a fine chinois.
Set the breasts on the braised red cabbage and coat with the duck sauce. Finish with some gaufrette potatoes watercress and some farce au gratin prepared from the duck liver. Surround with button sprouts and some chestnuts braised in vealstock.
For the cabbage
6lb shredded red cabbage
6oz demerara sugar
5oz red wine vinegar
Place all ingredients in a pan (not aluminium) and seal with foil or a tightly fitting lid. Braise in a slow to moderate oven for two hours.
Open and stir return to the oven till cooked (about 30 minutes). Correct seasoning.