Confit duck leg, braised red cabbage, green peppercorn sauce, caramelised apples

Ingredients

Fresh Meat

  • 4 duck legs
  • duck fat, enough to cover

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

Spices & Dried Herbs

  • 1 cinnamon stick
  • 3 star anise

Salad & Fresh Herbs

  • 2 bay leaves
  • 1 sprig of fresh rosemary
  • 1 sprig of sage
  • 1 sprig of fresh rosemary

Store Cupboard

  • salt
  • pepper
  • 100g of brown sugar
  • 1 tsp green peppercorns
  • 500ml of beef stock
  • 1/2 tsp green peppercorns, ground

Oils & Vinegars

  • 125ml of red wine vinegar

Beverages

  • 750ml of red wine

Dairy

  • 100ml of cream
  • 1 knob of clarified butter