Braised Duck with Apricots & Orange Vincotto

Ingredients

  • 4 duck legs
  • Sea salt and black pepper
  • 2 tbsp flour
  • 1 tbsp olive oil
  • 4 shallots, halved
  • 125ml white wine
  • 2 tbsp apricot conserve
  • 1/2 cup Pomodoras Orange Vincotto Balsamic Dressing
  • 2 cups chicken stock
  • 1 cup apricot halves
  • Red cabbage with juniper berries
  • 3 tbsp butter
  • 3 small red cabbages, shredded
  • juice of 1 lemon
  • 10 juniper berries
  • Sea salt and black pepper