Duck confit with spiced red cabbage and pinot noir jus

  • Serves 6


  • 6 x duck Maryland* (available pre cooked in Tognini's Turbot range)
  •  9 chat potatoes
  • 1/2 medium red cabbage, diced
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 2 medium tart green apples, peeled + quartered
  • 3 tablespoons Coriole red wine vinegar*
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
*Ingredients available from Togninis Milton.


Rub salt on duck legs and refrigerate overnight. Wash the salt off the next morning or before preparing the next part of the cooking process. Pre-heat oven at 130 degrees. In a baking dish put the duck ensure it is covered with duck fat and or olive oil. This process of cooking meat in fat is called confit. Put the duck in the oven and allow to cook at a low heat for 2 hours or until the the ducks legs pull away from the knuckle of the joint. This will be ready to serve immediately as it has been cooking so slowly, it does not need time to rest. Prepare potatoes with 30 minutes remaining with your duck. Simply place halved chat potatoes in an oven disk, coat with olive oil and season with salt and pepper and then roast in the oven on 180 degrees for 30 minutes or until golden brown. In a large frypan or saucepan, add shredded cabbage and a teaspoon of butter and a teaspoon of water and allow to cook for approximately 10 – 15 minutes or until soft. At this stage add chopped apple, brown sugar and aged vinegar and continue to braise for 10 – 15 minutes. To serve plate up individually starting with cabbage, then adding the duck pieces on top and leave 3 pieces of potatoes per person on the side.

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