Braised duck leg, braised red cabbage, green peppercorn sauce, caramelised apples
by Andy Waters
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Ingredients
Fresh Meat
4 duck legs
Fruit & Vegetables
2 large onions, large dice
2 carrots, large dice
1 red cabbage, finely shredded
1 large onion, finely sliced
1 tsp juniper berries
2 Granny Smith apples, peeled and turned or cut into wedges
500ml of apple juice
Oils & Vinegars
vegetable oil
125ml of red wine vinegar
Spices & Dried Herbs
1 cinnamon stick
3 star anise
Salad & Fresh Herbs
5 bay leaves
1 sprig of sage
Store Cupboard
1 sprig of rosemary
1.5l chicken stock
salt
pepper
100g of brown sugar
1 tsp green peppercorns
500ml of beef stock
1/2 tsp green peppercorns, ground
1 sprig of rosemary
Beverages
750ml of red wine
Dairy
100ml of cream
1 knob of clarified butter