Slice the cabbage finely with a sharp knife. Dice the carrots and celeriac into small cubes. Chop the garlic finely and pick the leaves from the sprigs of thyme.
In a wide heavy bottomed pan, heat up the duck fat and add the pancetta, carrot and celeriac dice. Cook until soft. Add the garlic, fry for one minute and then add the savoy cabbage, season with salt and pepper and add the white wine. Cover with a lid and cook until the wine has evaporated and the cabbage is soft.
Prepare your duck breast by removing any sinews and trimming away any excess fat. Score the skin in a diamond shaped pattern making sure to not cut into the flesh.
Season both sides of the duck breast with salt and pepper. Cook the duck breast skin side down in a frying pan over a medium heat. As the duck releases fat, drain this off and continue until the skin is crispy and golden brown. Turn it over onto the flesh side and brown all of the flesh, reduce the heat and cook until the duck breast is firm to touch Allow the duck to rest for 5 minutes before serving.
Place the berries, water and sugar in a pan and bring to the boil. Reduce by 1/3 and then pass through a fine sieve.
To serve, place some cabbage in the middle of the plate with the duck breast on top and drizzle round the coulis.
Slice the foie gras piece into 6 slices using a hot knife.
Heat a frying pan until very hot.
Season the foie gras with sea salt.
Add the foie gras to the pan and cook for 30 seconds. Flip the foie gras over and remove the heat from the pan. Allow the heat of the pan to cook the foie gras until slightly soft in the middle. This should take about 1 minute.
Serve the duck on top of the cabbage, drizzle the coulis around the plate and finish with the golden slice of foie gras.
«If you cannot find fresh berries, frozen berries work equally well for the coulis.»