In each issue we bring you a favourite seasonal recipe from our Head Chef, Norman Webb, for you to try making yourself

This month Norman's choice is confit of duck with sautéed cabbage and roasted root vegetables!

Alternative Christmas lunch - Serves four

Ingredients
1 carrot
1 swede
2 parsnips
2 sprigs of rosemary
4 duck legs
1 head of Savoy cabbage
2 large potatoes

Method

Peel and dice the root vegetables into cubes and roast in the oven until soft. Place the duck legs into oil in a pot and let them boil slowly until soft. Take the duck out of the oil and seal in a hot pan. Peel the potatoes and boil until soft. Mash the potatoes and add a little butter, cream and seasoning to taste. Julienne the cabbage and sauté in a frying pan with a little oil until soft.

To serve: pipe the mash on the side of the plate, arrange the vegetables in a tower, place the duck on the cabbage and serve with gravy.