Preheat the oven to 180 °C (350 °F). Using a sharp knife, remove excess fat from the breasts, then make checkerboard incisions in the skin, without piercing the flesh. Season to taste with salt and pepper.
Heat a large ovenproof skillet over medium heat. Place the breasts in the pan skin side down, and cook without touching them for 8 to 10 minutes. Remove the rendered fat from the pan if necessary while cooking.
Turn the breasts over and then transfer the skillet to the oven and continue cooking for 8 to 10 minutes or until the internal temperature reaches 58 °C (137 °F). The breasts should be moderately firm to the touch and still pink on the inside.
Remove the breasts from the oven and place on board or plate. Let them rest for 5 minutes, loosely covered with a sheet of aluminum foil.
Remove the skin from the breasts, then cut into very thin slices on the diagonal; set aside. Make the club sandwich by spreading the flavoured mayo on a slice of bread, followed by the red cabbage, slices of duck breast and then topped with another slice of bread. Top this with more flavoured mayo, then strips of the duck bacon (warmed in a frying pan for 2-3 minutes on each side) and cucumber slices. Top with the last slice of bread and then cut the sandwich in half. Follow the same procedure for the other club sandwiches and serve immediately with pickles and ripple chips.
Place all the ingredients in a bowl and whisk well. Cover and refrigerate until ready to serve.
