Duck Confit with Red Cabbage, Apple, & Caraway Vinaigrette

Don’t worry, I’m not asking you to confit your own duck legs. I just happen to get a little slap happy when D’Artagnan has their Black Friday sale and tend to stock up. Duck legs preserved in their own fat elevate any meal, and allow you to casually say when asked what you’re serving, “I have some duck confit we can use, pas de problème!” One New Year’s Eve, I made this dish for a very civilized dinner that started with sliced ham, pâté, fondue, and Champagne, and as you’ve probably