Eastington@Paddington

from The Irish Cookbook(page 58) by Jp McMahon

• Red cabbage, onion, nutmeg, allspice,
• Red wine (I used a Barossa Shiraz), Red wine vinegar, honey,
• apples, raisins 
• P & S

This was very good. I served it with sardines, but would go very well with duck confit!

Version 2: with Duck Confit

It was a perfect match!

The duck confit was Luv-A-Duck. I didn’t follow the reheating instructions on the packet. Instead I continued the confit process using the duck fat that the legs came with, at 130C fan for 30 minutes. Basting using the duck fat, then changed the oven setting to 180C grill for 10minutes. Perfect!