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

  • sage
  • bay leaves
  • red cabbage
  • carrots
  • cinnamon sticks
  • juniper berries
  • onions
  • whole star anise
  • green peppercorns
  • chicken stock
  • beef stock
  • apple juice
  • red wine
  • tart apples
  • duck legs
  • rosemary sprigs
  • cream
  • clarified butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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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