Score the duck fat, rub with olive oil and season with Salt and pepper, leave to rest
Peel 1 sweet potato and dice, then boil for 10-15 minutes
while potato is boiling chop a quarter savoy cabbage, 1 small garlic clove and 1 shallot, mix together and add to hot pan with olive oil, salt/pepper on a low heat until cooked through, add a knob of butter towards the end.
Add duck breast skin side down to a hot pan with olive oil and cook until the skin is golden and crispy, roughly 4-6 minutes, then turn over to seal the meat, then leave to rest for 1 minute
drain the sweet potato and add to a food processor with a knob of butter and a little milk, salt/pepper and blend to a puree
mix 5 tablespoons of hoisin sauce with 1 tablespoon of clear honey
serve the duck sliced, pink in the middle then glaze with the hoisin/honey sauce