Photo: Duck Legs with Red Cabbage and Apples

Serves:

4 as a main

Serving Suggestion:

It is a good idea to include a green vegetable, eg. brocollini to balance the colours on the plate.

Duck Legs with Red Cabbage and Apples

Duck legs are very versatile and full of flavour and these ingredients are at their peak in Autumn.

INGREDIENTS

4 Luv-a-Duck duck legs
1/4 red cabbage, core removed and shredded
2 green apples, peeled, cored and diced
1 onion, diced
Salt and pepper
2 tbsp cranberry sauce
50ml water
200ml red wine vinegar

METHOD

Season the duck legs with salt and pepper and seal skin side down in a fry pan for 3-5 minutes on both sides.
Place onto a oven tray and roast for 35 minutes on 180C.
Remove from the oven and allow to rest.
Reserve some of the duck fat from the pan in which to saute the onions in a heavy based saucepan, until transparent.
Add the red cabbage, apples and red wine vinegar to the pan and cook for 10 minutes.
Check the seasoning and add salt and pepper to taste.
Just before serving add the cranberry sauce and water and stir through.
Arrange on plate with the roasted duck legs.