Baby savoy cabbage with pancetta and star anise

Method

1. Heat a frying pan over a medium-high heat. Add the pancetta and fry for 3-4 minutes, until golden. Add the star anise and cook for 1 minute. Pour in the wine, boil for a few minutes, then add the stock. Simmer rapidly for 5-6 minutes, until reduced by half.
2. Mix the butter and flour to a paste. Gradually whisk into the sauce, then simmer for 3-4 minutes, until thickened. Season with ground black pepper and discard the star anise.
3. Meanwhile, bring a large pan of water to the boil. Add the cabbages, cover and cook for 4-5 minutes, until just tender. Drain well. Pile the cabbages onto a platter and pour over the hot sauce. Serve with out five-spiced blackened duck.
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