Salade de Choux et Gésiers de Canard Confits

• 500 g/1 lb 2 oz white cabbage
• salt and freshly ground

Shred the cabbage very thinly and place in a bowl. Season with salt and pepper. In a saucepan, heat the oil without letting it get too hot, add the carrots and cook until still crunchy, then add the shallots, garlic and vinegar to taste, and pour this mixture on to the cabbage. Cover the bowl and leave to marinate for 1 hour. Adjust the seasoning, place the cabbage in a serving dish and surroun