Glenn Cosby - GBBO 2013 - Recipe

Red cabbage and apple are very traditional accompaniments to confit duck legs. This is a great autumnal dish which is can be kept lighter served with salad and a baguette or can also be made heartier if served with a big pile of mashed spuds.

1 large red cabbage

3 British apples

2 large onions

Small glass of cider (200ml) –preferably from Devon and preferably dry

2 tablespoons of duck fat

A cinnamon stick

Bay leaf

Peel, halve and finely slice the onions and then very gently sweat the onions in two tablespoons of the duck fat in in a heavy bottomed saucepan or a small casserole with the lid on until they are completely translucent and lightly golden.

Take off the outer layers of the cabbage, then chop in quarters and finely slice. Add the chopped cabbage to the onions with the cider, the bay leaves and the cinnamon. Bring to a gentle simmer before covering and cooking for 45 minutes stirring often. You can also do this in a medium oven.

Peel and quarter the apples which are then added to the cabbage before it’s then cooked the final 15 minutes.

Now pre-heat your grill and reheat the duck legs turning them a few times until the skin is crisp and golden brown.

Serve with baguette to be really French or with a nice bowl of mashed spuds if you prefer.