Duck, Spinach and Goat's Cheese Tart

Ingredients

• 1 tbsp olive oil
• 1 shallot
• 1 clove garlic
• Few sprigs fresh thyme
• 1 tsp chopped fresh root ginger
• 1 large duck leg confit
• 50g Rosary goat's cheese
• Few leaves spinach – blanched
• 150g puff pastry
• 1 egg yolk

For the cabbage

• 1 tbsp olive oil
• 2 rashers of bacon cut into lardons
• 1 onion – chopped fine
• 1 clove garlic – chopped
• ½ Savoy cabbage – shredded fine
• 1 tbsp white wine
• 1 tbsp cream

For the sauce

• 200ml red wine
• 200ml beef stock
• 50g butter
• 1 tsp chopped fresh root ginger