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Duck and Red Cabbage

ingredients

serves 4 - 6
trimmings of 2 cold roast ducks
450 g red cabbage
1/2 stick (2 oz) 50 g butter
good gravy or stock
salt and pepper
1 tbsp vinegar
1 tbsp Demerara (raw) sugar

method

1. Wash and drain the cabbage, shred it finely, and cook gently with the butter for 1 hour in a tightly covered pan.



2. Add gravy or stock if necessary to prevent burning, season well, and shake the pan occasionally.



3. Shred the duck meat and heat in a little of the gravy or stock.



4. Add the vinegar and sugar to the cabbage and turn it on to a hot dish.



5. Arrange the duck on top.

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