Name: Winter slaw with red cabbage, blistered dates and confit duck
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 store-bought duck confit legs (see tip); ½ red cabbage, shredded; 2 eschalots, thinly sliced; ¼ cup flat-leaf parsley leaves; ¼ cup chervil leaves; 1 bunch chives, chopped; 2 tbsp sherry vinegar; 1 tbsp toasted carraway seeds, lightly crushed; 2 tbsp walnut oil; 2 tbsp extra virgin olive oil; 6 fresh medjool dates, pitted and quartered; ¼ cup chopped toasted walnuts

Winter slaw with red cabbage, blistered dates and confit duck

Bring vegetables into the limelight with this mouth-watering dinner recipe.

Serves 4

Prep

10M

Cook

25M

Total

35M

Skip to Recipe

Vegetables don’t often come to mind for a hearty winter dinner idea, but there are countless ways to transform vegies into a satisfying meal. Delectable winter slaw takes centre stage in this recipe, paired with dates and succulent duck confit – perfect for impressing guests. Short on time? See our time-saving tip below for a quick and delicious duck confit!

Winter vegetables including beetroot, carrots, leeks and cabbage. — Thinking of growing your own winter vegies? See our winter gardening checklist for some expert tips and tricks. *(Photography: Con Poulos / Styling: Steve Pearce)*

Ingredients

4 store-bought duck confit legs (see tip)

½ red cabbage, shredded

2 eschalots, thinly sliced

¼ cup flat-leaf parsley leaves

¼ cup chervil leaves

1 bunch chives, chopped

2 tbsp sherry vinegar

1 tbsp toasted carraway seeds, lightly crushed

2 tbsp walnut oil

2 tbsp extra virgin olive oil

6 fresh medjool dates, pitted and quartered

¼ cup chopped toasted walnuts

Method

Preheat oven to 220°C fan-forced. Place the duck on a baking tray lined with non-stick baking paper and bake for 20 minutes, or until heated through and golden.

Place the cabbage, eschalots and herbs in a large bowl. Whisk together the vinegar, caraway seeds and walnut oil. Season. Drizzle half over the slaw and toss well to coat. Refrigerate for 10 minutes, to lightly pickle.

Heat olive oil in a small frying pan over high heat. Add the dates and cook, stirring occasionally for 2 minutes, until caramelised. Divide slaw between plates, top with duck confit, dates, walnuts and serve with extra dressing.

Confit duck is available pre-cooked from selected supermarkets and greengrocers. Walnut oil is available from greengrocers; swap for olive oil if not using.
Tips

11 cauliflower recipes that prove it’s more than just a side dish

7 quick wins for midweek meals

20 delicious dinner ideas for when you don’t know what to cook

Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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