Heat oil in a frying pan.

Put in the duck breasts, skin-side down and cook until the fat on the duck is golden brown and crisp.

Remove the duck and keep warm.

Add cabbage to pan and cook until crisp.

Remove cabbage and keep warm.

Add duk breast to the pan.

Add orange, orange juice and stock to the pan.

Simmer duck breasts in sauce mixture.

Slice the duck and serve with the orange sauce and cabbage.