Duck Confit with Braised Red Cabbage

Ingredients

• 4 pieces Duck Legs
• 2 cups Duck Fat
• 1 head Red Cabbage
• 3 tbsp Apple Cider Vinegar
• 4 sprigs Thyme
• 1 piece Star Anise

Instructions

1. 1

   Cure duck legs in salt and thyme for 2 hours, then rinse and pat dry.

2. 2

   Submerge duck legs in melted duck fat in a small oven-safe dish.

3. 3

   Cook at 225°F (110°C) for 3 hours until meat pulls away from the bone.

4. 4

   Shred red cabbage and braise with vinegar and star anise until soft.

5. 5

   Remove duck from fat and sear in a hot pan skin-side down until crispy.

6. 6

   Serve duck over a bed of acidic cabbage to cut through the richness.