Rub duck fillet with salt and pepper and fry. Drain exuding juice, pour wine, stock and stew in oven for 15 minutes over 390°F. take out prepared fillet and slice it.

Bring the liquid from stewing to boil, add dried flour, and dissolved with a part of stock, salt and pepper.

Peel oranges, slice, fry in butter. Cut cabbage into quarters, cook in salted water for 5 minutes, drain the broth.

Serve the fillet with oranges, cabbage and prepared sauce.