The myriad flavours of this duck recipe from Andy Waters create a sensational dish. Beautifully braised Gressingham duck legs are combined with braised red cabbage, sweet caramelised apples and a green peppercorn sauce for a fantastic meal fit for any dinner party. Additional herbal tastes of rosemary and juniper also enhance this duck dish.
Braised duck leg, braised red cabbage, green peppercorn sauce, caramelised apples