2 ducks
1 tbsp olive oil
15g / 7oz butter
1 large red cabbage
2 eating apples peeled, cored & sliced
1 large onion, sliced
5 tbsps brown sugar
60ml / 1 pint ruby port or red wine
2 tbsps red wine vinegar
2 cinnamon sticks
a handful of redcurrant berries (or any red fruit berries of your choice)
½ tsp coriander seeds, crushed

Method

1. Cut each duck into four quarters using poultry shears. Preheat the oven to 170 C Gas 3
2. Heat the oil and butter in a wide frying pan over a high heat, brown the duck pieces in two batches and put to one side.
3. Quarter the cabbage and shred thinly. Put into a large ovenproof casserole along with all the other ingredients (except the birds).
4. Put into the oven, cover and cook for 1 hour. Stir then bury the duck deep down in the cabbage, pouring over any juices. Return the casserole to the oven for a further 3 hours, stirring occasionally, until the cabbage is soft and the duck very tender.
Stir again and serve with buttered, mashed potato, sprinkled with cheese, if you like