First warm up a frying pan and without adding any further fat, place the duck breasts in skin side down and hold them down with a fish slice.
After about 90 seconds, let go and let them cook on a slightly lower heat for another few minutes. You'll see the fat render out.
Turn the breasts over onto a bed of fresh thyme and a little chopped ginger and, on a really low heat, let them simmer in their own juices for another 5 minutes, or so ... perfectly pink, but cooked is the goal.
Meanwhile, shred and steam some cabbage.
Set the duck breasts on a board to rest, frying off some chorizo in the rendered fat and tossing in the steamed cabbage at the end to collect all the good fat. The chorizo brings all the saltiness and spiciness necessary to elevate this dish.
Simple, eh?
Serve out, cabbage down first and slices of duck breast over the top.
