4 duck legs (slow-cooked confit, in most supermarkets)
1 head red cabbage, shredded
1 red apple
150ml cider vinegar
75g brown sugar
100ml apple juice
1 small cinnamon stick or a good pinch of powder
2 star anise
Juice of 2 oranges
2 tablespoons of honey
1 teaspoon English mustard
1 teaspoon clove powder
100ml beef stock or gravy
Method
In a saucepan, add the orange juice, honey, mustard and clove powder, bring to a simmer and gently reduce till you have a light syrup, then remove from heat.
Place a large pot over a moderate heat and add the vinegar, grate in the apple, add the cinnamon and star anise and the cabbage. Mix and add sugar, apple juice and water.
Stir well, season with salt and pepper, cover and cook for 30/40 minutes over low heat, stirring occasionally.
Preheat Airfryer to 180° and place in the duck legs, cook for 10 minutes, and brush with some of the orange glaze, cook for a further 5/ 10 minutes, basting occasionally.
Remove and serve. Add the beef stock and pour over the remaining glaze, reduce till sauce consistency.
