Duck confit recipe, with braised red cabbage - a perfect dinner party main

Ingredients

• 6 duck legs
• 1 1/2 kg duck fat
• 8 tbsp fine salt
• A few sprigs rosemary
• A few sprigs thyme
• 2 bay leaves
• 1 orange (zest only)
• 1 tbsp black peppercorns
• 6 cloves garlic
• 1 cinnamon stick
• 1 large red cabbage (quartered, cored, and thinly sliced)
• 1 large onion (finely sliced)
• 4 pears (quartered, cored, and sliced)
• 200 ml red wine
• 1 star anise
• 1 tbsp soft brown sugar
• 1 tbsp red wine vinegar