Directions

1. Heat a good sized sauté pan / frying pan over a medium heat and add the duck legs.

2. Allow the skin to start to brown, which will release some of the fat.

3. Turn the duck, browning on the other side. Cook on each side for around 5 minutes to achieve a good colour. Remove the duck legs from the pan, leaving the duck fat in.

4. Add the chopped cabbage & leek to the pan and fry in the duck fat for 1-2 minutes over a high heat.

5. Add the apple cider vinegar, stock and sweetener over a high heat and fully combine.

6. If using a sauté pan with a good fitting lid, re-add the duck legs on top of the cabbage, season well with salt & pepper, cover with a lid and cook for 75-90 minutes over a low heat.

7. If cooking in the oven, transfer the cabbage into an ovenproof dish before adding the duck legs, cover with a lid / foil and place in the oven at 160°C for 2 hours.