Ingredients (serves 4): 4 duck legs (French trimmed) 1 tin goose fat (450g) or 1 bar lard 1 head red cabbage (3lb/ 1.4kg) 1 tbsp salt (15ml) 2 tbsp butter (30ml) 1 tbsp veg oil (15ml) 1 large red onion sliced thinly 1 bay leaf and three cloves 1 pinch allspice 1 good glass red wine (250ml) 50 ml red wine vinegar 50 ml cola 3 tbsp white sugar Method Firstly, the duck legs need to be rubbed with the salt and left for four hours then washed with cold water Now melt the fat in a large pan and immerse the legs until covered. Slowly poach the legs for about two hours and allow to cool. When cool, take the legs and leave them in a container with the fat in the fridge. This will keep for three to four days like this. Thinly slice the red cabbage and place in a large pan with the oil and the onions. Slowly sauté the mix, adding the seasoning and the spices, for about three to five minutes. Then add the sugar and the liquid and bring to a simmer. Cover with a lid and slowly cook for about 50 minutes or until it becomes tender sweet. This can be served straight away or popped into the fridge. Serving up In a thick-bottomed pan, place the legs skin-side down (remove as much fat as you can) and pop into a hot oven for 10 minutes. Slowly warm the cabbage on the stove top. Turn over the legs for a further five to 10 minutes and allow to brown off. The cabbage can now be served on to plates and the duck legs can nestle on the top. This is an alternative to the traditional but keeping to seasonal fare. You could serve potatoes or even noodles; it’s a very versatile dish. A good red Bordeaux would work well with this recipe.