Confit duck with apple balsamic cabbage

Name: Confit duck with apple balsamic cabbage
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 500 g slow cooked duck leg confit; 1½ tbsp olive oil; 1 onion, thinly sliced; ½ tsp salt; 300 g red cabbage, very thinly sliced (or use a mandolin); ½ Granny Smith apple, peeled and thinly sliced; 2 star anise; 2 tbsp Aspall Apple Balsamic Vinegar; 2 tsp clear honey; 200 ml chicken stock

Thanks to some clever shortcuts, this takes minutes rather than hours to cook.

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Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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500g slow cooked duck leg confit
1½ tbsp olive oil
1 onion, thinly sliced
½ tsp salt
300g red cabbage, very thinly sliced (or use a mandolin)
½ Granny Smith apple, peeled and thinly sliced
2 star anise
2 tbsp Aspall Apple Balsamic Vinegar
2 tsp clear honey
200ml chicken stock

Preheat the oven to 200°C, gas mark 6, and cook the duck according to pack instructions.
Meanwhile, heat the oil in a large frying pan over a medium-high heat. Fry the onion with the salt for 2-3 minutes. Add the cabbage, apple and star anise, then fry for 8-9 minutes until softened. Add the vinegar, honey and stock, then simmer, stirring regularly, for 12-13 minutes until most of the liquid has evaporated. Season.
Once the duck has had 20 minutes in the oven, turn the grill to medium and arrange a shelf in the top third of the oven. Remove the foil from the dish and drain off the liquor. Brown the duck under the grill for 5 minutes.
Serve with the red cabbage, reheated if necessary until piping hot (discard the star anise), along with some mashed or parmentier potatoes, if liked.

Typical values per serving when made using specific products in recipe