Confit of Duck with Braised Red Cabbage


  • 4 duck legs
  • 100g sea salt
  • 900g duck/goose fat or oil
  • 300g red cabbage
  • 50g butter
  • 70ml white wine vinegar
  • salt and pepper
  • 1 bay leaf
  • 1 thyme
  • 30g brown sugar
  • 100g bramley apples


  • Place one duck leg in the bottom of a deep bowl and sprinkle with a little salt. Turn over and sprinkle with more salt and add another duck leg.
  • Continueuntil you've used up the duck legs
  • Cover and leave in the fridge for 4-6 hours turning the legs over halfway through - don't leave for longer than 6 hours or the duck will become too salty
  • Rub the salt off the duck legs and pat them dry
  • Bring the duck/goose fat or oil to a gentle simmer in a casserole dish in which the duck legs will fit snugly. 
  • Add the legs making sure they are completely submerged, cover and transfer the dish to the oven
  • Cook for 1 1/2 hours and then remove from the oven and leave to cool in the fat for at least 24 hours.
  • For the braised red cabbage cut the cabbage into fine julienne and rinse
  • Place in a well buttered pan with vinegar, season with a bay leaf and thyme
  • Cover with buttered paper and a tight fitting lid. Then cook in the over for 1 hour at 175C
  • Remove the lid and add the apples and sugar. Cover again and cook for another 25 minutes
  • Remove bay leaf and thyme before serving.

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