Gressingham Duck Legs on a Bed of Christmas Red Cabbage

Serves 4

• 4 Gressingham duck legs
• red cabbage 1kg thinly sliced
• red onion finely sliced
• dark Muscovado sugar 3tbsp
• red wine 300ml
• 2 apples skinned and diced
• cinnamon 1/4tsp
• sultanas 50g

Heat some cooking oil in a large pan and cook onions until soft.

Add red cabbage, sugar, red wine, apple, sultanas and spice. Cover the pan with a lid, lower the heat and cook gently for about an hour, stirring occasionally, until cabbage is soft and all the liquid has been absorbed by the cabbage.

Pre-heat oven to 190°C / gas mark 5 and roast duck legs for about an hour

To serve, place cabbage on a large plate and place duck legs on top.

To finish, why not hand round some sour cream or créme fraiche so everyone can put a splodge on their cabbage!