Braised turnips

1. Mix all together and bring to the boil, allow too cool a little add the baby turnips.
2. Bring back to the boil and reduce to a simmer, cover with parchment paper (cartouche).
3. Leave to cook for about 20-30 minutes until soft and tender.
4. Remove from the heat and allow to cool in the liquid.

Duck breast

1. Before cooking the duck breasts, put them in the freezer for a few minutes to make it easier to score the skins.
2. Then, using a very sharp knife, score the fatty skin in a criss-cross pattern, being careful not to cut into the meat.
3. Season the meat side with salt and pepper. Heat a little vegetable oil in a heavy-based frying pan. Place the breasts skin-side down in the hot oil and cook over a fairly high heat so the fat is rendered; be careful not to burn the skin. Once the skin is golden brown and crisp, turn the breasts over and sear the other side for 1 minute.
4. Turn the breasts over again and crisp the skin a little more. Then turn each breast once more and finish cooking to your desired degree.
5. Mix together the honey and five spice. Remove the breasts from the pan, brush the honey over the crisp skin and leave to rest.

Cabbage:

1. Meanwhile, cook the cabbage in boiling salted water for a few minutes, then drain and refresh in iced water. Drain again well and pat dry.
2. Fry the bacon with a knob of butter to render down the fat, now add the chopped onions, some chopped thyme and cook slowly until soft and transparent.
3. Tip in the cooked cabbage and let it dry out briefly in the pan. Add the garlic puree and cream and cook until the cream thickens, season with salt and pepper and then taste.

To dress

1. Using a large bowl, spoon the cabbage down the centre of each plate.
2. Cut the duck breasts into thin slices and lay them on the cabbage.
3. Arrange the turnips around the plate and serve.