Chop two of the apples. Sweat the red cabbage and onions in
Slice the remaining apples in to 12 rings. Melt the remaining butter and fry the apple rings in a hot pan, browning on both sides.
Spoon the cabbage on to hot plates and sit three apple rings on top. Arrange the hot, glazed duck confit on the apples and pour the red wine sauce around.
© 1994 Gary Rhodes. All rights reserved.