Season and sear the woodcock in a hot pan and cook for a minute each side.
Roast in a hot oven (200ºC) for eight minutes.
Set aside and rest for eight minutes.
Sauté the onion in a little oil and add the carrot then the cabbage until cooked, pour over the cream and reduce.
Slice the black pudding and make into little bon bons, pan fry gently.
Remove the breast from the woodcock and serve on the Victorian cabbage with the bon bons.