Crispy Confit Duck Leg and Red Wine Jus

Heat a drizzle of oil in a large saucepan on a medium heat. When hot, add the red onion and cook until soft, 4-5 mins. Add the cinnamon and start anise and stir through. Add the red wine vinegar, sliced cabbage and water (see ingredients for amount). Stir well and cook stirring often until the water has evaporated and the cabbage is tender, 20-25 minutes.

Meanwhile, remove the confit duck legs from their packaging and place on the same tray as the plums (skin side up). Pop on the top shelf of your oven and roast until golden and crispy, 25-30 mins. Meanwhile, peel the potato and chop into 2cm chunks. Add to the saucepan of boiling water with 0.5 tsp of salt and cook until tender, 18-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain the potatoes in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have some). Mash the potato until smooth, season well with salt and pepper.

When the duck has 10 mins left, put the green beans on the baking tray alongside the plums and cook in the oven for the remaining time. TIP: Use a separate baking tray if your tray is a little crowded. Once cooked, remove the star anise from your cabbage. Stir the red current jelly through , taste and season with salt and pepper.

In a small saucepan bring the water (see ingredients for amount) to the boil, add the red wine jus paste and stir well to dissolve. Cook until thick enough to coat the back of a spoon, 5-7 mins. Remove from the heat