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Braised duck leg, braised red cabbage, green peppercorn sauce, caramelised apples

Great British Chefs
  • minutes
  • Serves 2

INGREDIENTS

4

Duck legs

5

Bay leaves

2

Carrots, large

2

Granny smith apples

1

Onion, large

2

Onions, large large

1

Red cabbage

2

sprig Rosemary

1

sprig Sage

500 milliliters

Beef stock

1 1/2 l

Chicken stock

100 g

Brown sugar

1

Cinnamon stick

1 tsp

Juniper berries

1

Pepper

1 tsp

Peppercorns, green

1/2 tsp

Peppercorns, green ground

1

Salt

3

Star anise

125 milliliters

Red wine vinegar

1

Vegetable oil

500 milliliters

Apple juice

1

knob Clarified butter

100 milliliters

Cream

750 milliliters

Red wine