Preheat the oven to 180'C.
Trim the duck breast to remove any excess fat and sinew. Score the skin. Place into a cold dry pan skin side down and cook till crispy draining away the fat as it renders. Turn the breast remove from the pan and roast in a 180'c oven for 6 minutes. Allow to rest before carving.
Finely dice the chilli and puree the garlic with a pinch of salt. Zest and juice the lime. Cut the cabbage into quarters, remove the tough core and thinly slice. Colour the cabbage in a a hot pan with some of the duck fat, add the garlic and chili and cook for a further minute. Add the honey and the soy and start to reduce to a glace, constantly basting the cabbage. Finish with the lime juice and half of the zest.
Carve the duck into 3 pieces and serve on top of the cabbage. Drizzle the glaze on top and garnish with the Thai basil and a sprinkling lime zest.
«Use pak-choi or Chinese cabbage if sweetheart cabbage is not available.»