Orange duck breasts with Tuscan cabbage

1. Preheat oven to hot, 200°C. Line an oven dish with foil.
   
2. Cut 3 slits across skin side of each duck breast. Season.
   
3. In a small jug, combine golden syrup, juice, sherry, ginger, five-spice and zest.
   
4. Heat a frying pan on high. Cook duck, skin side down, for 5-6 minutes until golden. Turn and cook for 3 minutes. Place duck, skin side up, in prepared dish. Drizzle with syrup mixture. Bake for 8-10 minutes, until duck is cooked to taste. Cover with foil, rest for 10 minutes. Slice thickly.
   
5. Meanwhile, heat oil in same cleaned pan on high. Saute cabbage and garlic for 3-4 minutes, until cabbage wilts (you may need to add a splash of water).
   
6. Season to taste and drizzle with a little extra olive oil. Serve duck with cabbage and pan juices.

• Tuscan cabbage is also known as cavolo nero. It has dark, wrinkly leaves and is perfect for soups, salads and sauteing. If unavailable, use silverbeet or English spinach.