Roast Duck with Braised Cabbage

One of the keys to roast duck is the slow rendering of the skin: this way the skin turns crisp, while the meat stays meltingly juicy.

1. Score the skin of the duck leg with a sharp knife, taking care not to cut into the meat. Salt and pepper it thoroughly, then rest it in the fridge for at least 1 hour.

2. Put it into a cold pan, skin-side down, and warming it slowly start to render its fat. When the skin has browned golden, turn it.

3. Put it into a medium-heat oven, and roast it tender, basting it occasionally with its own fat.

4. Slice the red cabbage thinly, and start braising it in a little duck fat.

5. Add the grated apple, the sugar and the vinegar, then braise it slowly tender – adjust the sweet-and-sour balance to taste.

6. After resting, slice the roasted duck, and serve it with the braised cabbage.

Tip: The skin turns really crisp if you start the cooking in a cold pan – this way the fat renders out gradually.