Braised duck leg, braised red cabbage, green peppercorn sauce, caramelised apples from Great British Chefs - Chef Recipes by Andy Waters

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Notes about this recipe

  • Agaillard on March 26, 2021

    I made this with confit duck so started at step 3- this is nice and an original way to cook red cabbage... although almost exactly the same as a traditional Alsacian recipe called "chou rouge a l'alsacienne", frequently served as a side with a duck dish. I somehow couldn't reach desired color on the sauce which was whiteish. Overall disappointing even if confit duck is always very nice to eat!

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