Duck and Red Cabbage

• Trimmings of 2 cold, roast ducks
• ½ red cabbage
• 2 oz. bu

Wash and drain cabbage, shred it finely and cook gently for 1 hr. with the butter, in a tightly-covered pan, adding gravy or stock if necessary to prevent burning; season well. Divide duck into neat joints and heat the pieces in a little gravy. Add vinegar to the cabbage —turn on to hot dish. Arrange the duck on top, and serve with good gravy.