2) Place the duck breast side down on a rack in a baking tray. Put in the oven for 20 minutes. Turn the duck over, reduce the heat to 180C/Gas 4, and continue cooking for another hour. Remove from the oven and leave to rest at room temperature for about 20 minutes.
1) Cook the new potatoes in boiling salted water for 15 to 20 minutes depending on their size. They should be quite soft for this recipe.
2) Meanwhile, heat the duck fat in a roasting tin in the oven for about 10 minutes. Put the potatoes in the roasting tin and coat in the fat. Roast them in the oven for 45 to 60 minutes.
3) Halfway through cooking, add a little more fat and give them a really good toss. The potatoes are ready when they are golden and the edges are crispy.
Ginger and lime sauce:
1) Heat the duck fat in a heavy-based saucepan. Add the ginger and cook over a low heat until just softened. Add all of the remaining sauce ingredients to the pan and bring to a simmer. Allow to bubble and reduce by half.
1) Heat the duck fat in a wok. Add the ginger and cook over a high heat for 30 seconds, throw in the cabbage, season generously and stir well.
2) Add the stock and stir-fry for 3 to 4 minutes, or until the cabbage is al dente. Carve the duck and serve with the potatoes, cabbage and spoonfuls of the sauce.