Easy recipe Duck with potato, creamed Savoy cabbage and red wine sauce

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about one small Barbary duck, enough to completely cover the duck leg (Recipes by ingridients leg) during cooking duck fata few black peppercornsa few juniper (Recipes by ingridients juniper) berriessprig of fresh thymeabout one bay leafcoarse sea saltabout one clove garlicknob of unsalted butterdrizzle of olive oil½ tsp runny honeysalt and freshly ground black peppersprig of fresh rosemaryfried chestnut mushroomsneck and trimmings from about one duckduck, for frying olive oilabout one onionabout one clove garlictwo carrotstwo sticks celeryabout one leeksprig fresh thymesplash red wine vinegarone hundred and seventy-fiveml/sixfl oz red wineone hundred and twenty-fiveml/about fourfl oz portknob of buttertwo medium Desiree or Maris Piper potatoes two cloves garlicfifteeng/½oz unsalted buttertwenty-fiveg/about oneoz Gruyere cheesesalt and freshly ground black pepper, for frying olive oilabout one Savoy cabbage½ small carrotknob of buttersalt and freshly ground black pepperabout one heaped tbsp crème fraîche. . Duck with potato, creamed Savoy cabbage and red wine sauce.