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2 tbsp extra virgin olive oil
6 small shallots, roughly chopped
5 cloves garlic, roughly chopped
1 bunch oregano
3-4 sprigs of thyme, leaves picked from stem
3-4 sprigs of tarragon, leaves picked from stem
2 tbsp butter
Salt & pepper
4 cups shredded cabbage
1 ½ cups butternut pumpkin, skin removed and diced
3 apples, peeled, cored and cut into chunks
½ cup white wine
¼ cup apple cider
1 tbsp sugar
2 x packs 500g Confit Duck Legs, with any duck fat or juice from the tray
Recipe by Adrian Richardson and featured on Good Chef Bad Chef.