Duck Confit with Red Cabbage
Duck Confit with Red Cabbage. Crispy, honey-glazed duck confit, braised red cabbage with apple and star anise, silky mash, and a rich red wine jus. Perfect for cosy winter dinners.
Ingredients
For the duck confit
- 4 duck legs
- Small bunch thyme
- 15g table salt
- 1 bay leaf
- 2 cloves of garlic
- 500g duck fat
- Honey
For the red cabbage
- 2 tbsp runny honey
- ½ red cabbage, sliced
- 1 apple, grated
- 100ml red wine
- 100ml honey
- 100ml pineapple juice
- 3 star anise
- 2 tbsp redcurrant jelly
- Sea salt
For the sauce
- 400ml beef jus
- 100ml red wine
- 15ml double cream
- 15g butter
- 1 tsp sherry vinegar
To serve
- Mashed potato
Method
Salt the duck legs with the thyme, bay and garlic. Place in the fridge for 24 hours. Wash off the salt, then place it into a deep roasting dish with the thyme and garlic. Cover in duck fat and simmer for 1 ½ – 2 hours, then chill.
Remove the duck legs from the roasting tin and remove any excess fat. Transfer onto a roasting tray, then roast for 10 minutes at 220C. Afterwards, drizzle in honey.
For the sauce, reduce the beef stock and wine by half, then add the butter. Finish with the cream and vinegar.
Place the cabbage into a large pan, then add the apples, jelly, wine, honey and star anise. Season and cook on medium heat for 30 minutes.
To serve, spoon the cabbage onto a plate. Sit the duck leg on top, then pipe the mash on top. Drizzle over the sauce.
Ingredients
For the duck confit
- 4 duck legs
- Small bunch thyme
- 15g table salt
- 1 bay leaf
- 2 cloves of garlic
- 500g duck fat
- Honey
For the red cabbage
- 2 tbsp runny honey
- ½ red cabbage, sliced
- 1 apple, grated
- 100ml red wine
- 100ml honey
- 100ml pineapple juice
- 3 star anise
- 2 tbsp redcurrant jelly
- Sea salt
For the sauce
- 400ml beef jus
- 100ml red wine
- 15ml double cream
- 15g butter
- 1 tsp sherry vinegar
To serve
- Mashed potato
Method
Salt the duck legs with the thyme, bay and garlic. Place in the fridge for 24 hours. Wash off the salt, then place it into a deep roasting dish with the thyme and garlic. Cover in duck fat and simmer for 1 ½ – 2 hours, then chill.
Remove the duck legs from the roasting tin and remove any excess fat. Transfer onto a roasting tray, then roast for 10 minutes at 220C. Afterwards, drizzle in honey.
For the sauce, reduce the beef stock and wine by half, then add the butter. Finish with the cream and vinegar.
Place the cabbage into a large pan, then add the apples, jelly, wine, honey and star anise. Season and cook on medium heat for 30 minutes.
To serve, spoon the cabbage onto a plate. Sit the duck leg on top, then pipe the mash on top. Drizzle over the sauce.
