To make the Pickled Cabbage: mix the cabbage with the sea salt in a bowl, cover and set aside for 4 hours. Rinse under cold water and drain well. Set aside in a bowl.
Combine the vinegars, red wine and 50ml of water in a saucepan and heat over high heat for 10 minutes, stirring occasionally until syrupy. Add the spices and leave to infuse for 5 minutes over low-medium heat, then strain the liquid into the bowl with the cabbage. Mix well and refrigerate overnight.
To make the Spiced Duck Jus: heat a little oil over medium heat in a large saucepan and cook the duck wings for about 15 minutes, or until golden. Add the shallot, garlic, herbs and spices, and cook for 3-4 minutes until fragrant.
Increase the intensity of the heat to high and add the port, stirring the bottom of the pan to incorporate the flavours into the liquid.. Cook for 2-3 minutes, then add the chicken stock.
Cook for 40 minutes over medium heat, then strain, keeping the liquid, and discarding the solids.
Heat strained liquid on a medium-high heat for approximately 10 minutes reducing to a sauce consistency.
To Cook the Duck Breast: Preheat the oven to 200 ºC. Season the duck.
Heat the oil in an oven-proof fry-pan, and add the duck breasts, skin side down. Cook for 4-5 minutes, then turn over. Cook for a further 1-2 minutes. Turn the duck again, skin side down, and transfer the duck breast to the oven. Cook for approximately 6 minutes.
Remove the duck breasts, and rest on a warm plate under foil before slicing each breast evenly.
Meanwhile, heat the pickled cabbage in a saucepan over low heat to warm through.
To Serve: spoon cabbage onto each plate. Top with sliced duck breast, and drizzle with spiced duck jus, and garnish with a few fig wedges, endive and parsley leaves.