Duck Confit Recipe With Red Cabbage, Apples & Peppercorn Sauce

This majestic duck confit recipe from Andy Waters creates a stunning restaurant-style meal in the comfort of your home. The duck legs are slowly-cooked with star anise and cinnamon, resulting in wonderfully-flavoured meat that is well-complimented with the braised red cabbage, caramelised Granny Smith apples and savoury green peppercorn sauce

Duck confit recipe

Main

Easy

3 hours

2

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Method
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1.
Start this recipe with the duck leg confit. Pre-heat the oven to 140˚C/gas mark 1. Remove the knuckle off the end of the drumstick and combine with the onion, carrot, cinnamon, star anise, bay leaf, rosemary and a generous season of salt and pepper
Removing the knuckle from poultry and game legs
Using a the heel end of a large chefs knife or cleaver, hold the leg firmly on the chopping board with your other hand. Firmly strike through end of the bone in the drumstick to remove 1-2cm off the end of the leg. This will expose the end of the bone and enhance the final presentation of the dish
2.
Add enough duck fat to cover the contents of the baking tray and cover with foil. Place into the oven for 2 1/2 hours. Remove and allow to cool in the fat, being sure to remove from the fat while still slight warm
3.
For the braised red cabbage, combine the vinegar and sugar in large pan and bring to a simmer. Reduce until is resembles a thin syrup consistency before adding the cabbage and onion. Sweat for 15 minutes
What 'to sweat' means
To sweat is to cook something on a moderate to high temperature in a covered pan, without letting the ingredient colour
4.
Cover the cabbage with the red wine, adding the juniper berries, peppercorns and sage. Cook on low heat until the red wine has reduced down to a syrup and the cabbage is soft and tender. Season to taste with salt and set aside until required
5.
For the duck sauce, place the beef stock and rosemary in a pan and bring to the boil. Reduce to the simmer and reduce to 375ml. Add the ground peppercorns and enough cream to give a strong coffee colour to the finish. Season to taste and set aside until required
6.
For the caramelised apples, add enough clarified butter to generously coat the base of a large frying pan. Place the pan on a medium heat and allow it come to temperature
Turning apples
To turn apples, peel the fruit and cut off the tops and bottoms. Cut into quarters and remove the core. Then, with a small, sharp knife, cut the apple making vertical strokes, creating a barrel-shaped fruit
7.
Add the apples to the pan and toss gently until you have an even golden brown colour all over. Add the apple juice in small amounts and reduce, tossing the apples as you go. Repeat until all the juice has been used and the apples have nice glaze. Remove from the pan onto a small oven tray
8.
To serve the duck, heat the grill and place the leg under the heat, skin side up until crispy. Meanwhile, heat the cabbage, sauce, and apples and when hot divide the cabbage between 4 plates. Place the duck on top, the apples and around and drizzle with sauce
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Ingredients

Duck leg confit

Braised red cabbage

  • 1 red cabbage, finely shredded
  • 125ml of red wine vinegar
  • 100g of brown sugar
  • 1 large onion, finely sliced
  • 750ml of red wine
  • 1 tsp of green peppercorns
  • 1 tsp of juniper berries
  • 1 sprig of sage

Green peppercorn duck sauce

Caramelised apples

  • 2 Granny Smith apples, peeled and turned, or cut into wedges
  • 500ml of apple juice
  • 1 knob of clarified butter

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This remarkable duck confit recipe from Andy Waters is a beautiful way to serve up fine Gressingham duck. Tart apples and red cabbage compliment the fine meat.
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Meet the chef

Andy Waters

Andy Waters