Tarragon duck legs with apple and cabbage

1.For shallot and tarragon stuffing, heat olive oil in a frying pan over low heat, add shallot and a pinch of salt, stir occasionally until caramelised (10 minutes), add garlic and stir occasionally until fragrant (1 minute). Add Calvados and cook over high heat until syrupy and reduced (1-2 minutes), then remove from heat, stir in mustard, tarragon and breadcrumbs, season to taste and set aside to cool completely.

2.Lay duck legs skin-side down on a board and open thigh meat out to flatten. Divide stuffing among thighs, roll lengthways to enclose, secure with toothpicks and set aside.

3.Preheat oven to 180C. Heat olive oil in a large frying pan over medium-high heat, add duck legs and cook, turning often, until browned (3-4 minutes), then transfer to a roasting pan and roast until just cooked through (12-14 minutes).

4.Meanwhile, return frying pan to medium heat, add apples, turn occasionally until golden (5 minutes), transfer apples to a plate and set aside. Add cabbage to pan and stir occasionally until wilted (10 minutes). Return apples to pan, add Calvados and ignite with a match (be careful of flames) then allow flame to burn out. Season cabbage and apple to taste and serve with duck legs.