The flavours in the dish give an oriental taste similar to the classic Peking duck.
Blanch the cabbage and beansprouts separately in boiling salted water then refresh under cold water and drain well. Fry the onions in the goose fat or butter and olive oil until softened and brown. Add the cabbage and beansprouts and season with salt, pepper and five-spice powder. Continue to cook for 3–4 minutes until slightly softened.
Bring the veal jus to the simmer and gradually add the plum purée sauce until a rich, spicy plum flavour is achieved. One tablespoon may well be enough, the quantity all depends on your taste buds.
Spoon the cabbage mixture on to the hot plates, sit the hot, glazed confit on top and pour the sauce around.
© 1994 Gary Rhodes. All rights reserved.