Preheat the oven to 180°C.
Layer potatoes and onions in a dish, seasoning each layer and pouring over chicken stock.
Place the potato dish on the lower shelf of the oven.
Pierce the duck skin, stuff with clementine and cinnamon, then rub with five-spice and seasoning.
Place the duck directly on the oven rack above the potatoes.
Roast for 90 to 120 minutes until the duck is cooked and potatoes are golden.
Simmer apples, fresh cranberries, and cider for 10 minutes, sweeten with sugar, and set aside.
Remove duck from oven and rest for 10 minutes.
Boil 1cm of water and butter in a pan, wilt the cabbage, then stir in dried cranberries.
Serve the roasted duck on the bed of cabbage with potatoes and sauce on the side.