Confit of Duck with Red Cabbage and Apples


  • 4 apples, peeled and cored
  • ½ red cabbage, shredded
  • 2 onions, sliced
  • 65 g ( oz) unsalted butter
  • 150 ml (5 fl oz) red wine vinegar
  • 25 g (1 oz) demerara sugar
  • 150 ml (5 fl oz) red wine
  • Salt and freshly ground black pepper

To serve


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 and cook until it evaporates. Add the sugar and red wine and season with salt and pepper. Cover with a lid and continue to cook for about 30 minutes until the cabbage is tender.

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.