Ingredients

• 4 pontiac potatoes, peeled, cut into 2cm cubes
• 2 tablespoons olive oil
• 1 bunch thyme sprigs
• 4 garlic cloves
• 4 x 240g duck legs*
• 1 red onion, halved, sliced
• 1/2 red cabbage (750g), finely shredded
• 2 tablespoons brown sugar
• 8 dried juniper berries*
• 3 cups (750ml) dry red wine
• 250g jar spiced redcurrant jelly*
• Chopped flat-leaf parsley, to garnish

Method

• Step 1 Preheat the oven to 200°C. Place the potato in a large saucepan of cold salted water. Bring to the boil and cook for 2 minutes. Drain, rinse under cold water and dry well with paper towel. Toss in 1 tablespoon of the oil. Lay thyme and garlic in a roasting pan, place duck on top and scatter potatoes around. Season and roast for 45 minutes, turning potatoes occasionally, until duck is cooked and potatoes are golden.
• Step 2 Meanwhile, heat remaining tablespoon of oil in a large pan over medium heat. Cook onion for 3-4 minutes. Add cabbage, sugar, juniper berries and 350ml wine, then bring to the boil. Cover and simmer over low heat, stirring occasionally, for 35 minutes. Stir in 2 tablespoons of jelly. Place the remaining jelly and wine in a pan and simmer over medium heat for 4-5 minutes until reduced and syrupy. Divide the cabbage among plates top with the duck, then drizzle with the sauce. Serve with potatoes.