Confit of Duck with Red Cabbage and Apples

• 4 apples, peeled and cored
• ½ red cabbage, shredded
• 2 onions, sliced

Chop two of the apples. Sweat the red cabbage and onions in 50 g (2 oz) of the butter for a few minutes until softened. Add the chopped apples and cook for a further few minutes. Add the wine vinegar