Easy recipe Roasted duck with braised red cabbage and Bordelaise potatoes

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about fiftyg/about twooz soft brown sugartwo hundred and fiftyml/about ninefl oz red wineone tsp saltabout two star aniseabout two tbsp raspberry½ lemonone red onionfour hundredg/about fourteenoz red cabbagethree large Maris Piper potatoestwenty-fiveg/oneoz unsalted butterand freshly ground saltblack pepperabout two duckand freshly ground saltblack pepperabout two tbsp butterabout two tbsp blackberryone tbsp olive oilabout two shallotsfew sprigs thymeabout two carrotsabout two garlictwo hundred and fiftyml/about ninefl oz red winefive hundredml/eighteenfl oz veal (Recipes by ingridients veal) stock. This dish is a knock out, jam (Recipes by ingridients jam) packed with bold autumnal flavours – blackberries, red wine, herbs and spices.. Roasted duck (Recipes by ingridients duck) with braised red cabbage (Recipes by ingridients cabbage) and Bordelaise potatoes.