The beaver is a proud and noble animal

1 medium yellow onion
500g green cabbage (about 1/2 medium head)
2 medium carrots
500g lean ground beef
1 1/2 tsp paprika
1 tsp kosher salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1L beef broth
1 can diced tomatoes
1 can tomato sauce
2 tbsp packed light brown sugar
1 tbsp soy sauce
1 tbsp white wine vinegar
1/2 cup uncooked long-grain white rice
Olive lil

Dice 1 medium yellow onion and place both in a bowl. Core and chop green cabbage into 1-inch pieces, peel and dice 2 medium carrots, and place both in second bowl.

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, lean ground beef, and paprika. Season with kosher salt and black pepper and cook, breaking up the meat into small pieces with a wooden spoon, until the beef is cooked through and the onion is softened, about 10 minutes.

Add beef broth and scrape up the browned bits from the bottom of the pan with the wooden spoon. Add diced tomatoes, tomato sauce, soy sauce, brown sugar and vinegar. Stir to combine and bring to a boil over high heat.

Add the cabbage, carrots and white rice. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the rice and cabbage are tender, about 30 minutes.

Taste and season the soup with more salt and pepper as needed.

Pat dry the duck breasts with a paper towel.
Score the duck skin with sharp knife, making sure to not cut into the flesh.

Season the duck breasts on both sides with salt and pepper.

Preheat the oven to 400F/200C.

Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.

Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.

Roast for 4 minutes for medium-rare, or 6 minutes for medium.

est the duck skin-side up for 10 minutes.

Keep the rendered fat in a sealed jar in the fridge to roast potatoes.