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500g Luv-a-Duck Confit Duck Legs
¼ red cabbage, finely shredded
¼ white cabbage, finally shredded
2 spring onion, finely sliced
¼ cup onion relish
8 brioche hotdog rolls, cut in half
4 tsp dijon mustard
In a bowl combine the red cabbage and white cabbage.
Recipe by Shelley Judge