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Preheat oven to 220°C /200°C fan assisted (gas 7)or set up an air fryer
Roast the sous vide duck leg skin side up until crisp & golden for around 20 minutes or airfryer 200°C for approximately 12 minutes or until crisp & golden
In a heavy based casserole, soften the onion & garlic in the butter & chicken schmaltz for 10 minutes over a low heat until sweet & tender
Next add the herbs & spices & stock, bring to a simmer & reduce a little
Fold through the beans & cabbage then season to taste with salt & pepper & simmer for a few minutes until all emulsified
Spoon into a bowl & sit the crispy duck leg on top.
Serving suggestion:
Serve with crusty baguette & a glass of Bordeaux.