Eastington@Paddington

from French Kitchen: Classic Recipes for Home Cooks by Serge Dansereau

Duck confit was done using a different recipe. see Sous Vide confit duck legs.

Red Cabbage

• red cabbage
• salt
• onion
• duck fat
• red wine vinegar
• red wine (used pinot to match the tasting)
• red wine
• dark brown sugar

Stewed Quince

• quinces
• cinnamon sticks 
• caster sugar

Recipe called for peeling and coring the quinces before stewing (which I did). They were rock hard. Subsequent searches suggest baking the quinces first, then peel and core. This would be easier.