Ingredients

1 large Gressingham duck 1 bay leaf bulb of garlic bunch of rosemary bunch of thyme sea salt / pepper 1 glass red wine 1 tbsp olive oil Large tbsp flour For the cabbage 125g cubed pancetta 8 small shallots finely sliced 4 garlic cloves, chopped 1 tsp sea salt red cabbage, finely sliced 1 red pepper, cut into strips 5 tsp sugar glass red wine 2 tbsp red wine vinegar 2 tbsp sherry vinegar 4 small green apples, peeled cored and grated 3 bay leaves juice and zest of 2 oranges 4 tbsp olive oil pinch white pepper For the potatoes 500g new potatoes, halved 500g artichokes, peeled and halved olive oil 1 tbsp duck fat Potato spice mix 50g semolina tsp garlic salt tsp ground hot chilli powder tsp ground cumin

Description

Place The Duck In A Large Pot Breast Side Down And Cover With Boiling Water. Add The Bay, Garlic Bulb, Herbs. Bring To The Boil And Simmer For 20 Minutes. Remove From The Heat And Strain The Liquid Into A Separate Pot. Place The Duck On The Chopping Boar

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