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