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Confit Duck Leg, Braised Red Cabbage, Green Peppercorn Sauce, Caramelised Apples
GREAT BRITISH CHEFS25Ingredients
3Hours
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Ingredients
US|METRIC
2 SERVINGS
- 4 duck legs
- 2 onions (large, large dice)
- 2 carrots (large dice)
- 1 cinnamon stick
- 2 bay leaves
- 3 star anise
- 1 sprig fresh rosemary (optional)
- duck fat (enough to cover)
- salt
- pepper
- 1 red cabbage (finely shredded)
- 125 mL red wine vinegar
- 100 grams brown sugar
- 1 onion (large, finely sliced)
- 750 mL red wine
- 1 tsp. green peppercorns
- 1 tsp. juniper berries
- 1 sprig sage
- 500 mL beef stock
- 1 sprig fresh rosemary
- 1/2 tsp. green peppercorns (ground)
- 100 mL cream
- 2 granny smith apples (peeled and turned, or cut into wedges)
- 500 mL apple juice
- 1 knob clarified butter
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