Duck and goat's cheese together spells heaven. Here it's paired with spinach and crumbly flaky pastry - a winning main course.
Heat the olive oil and sweat the shallot, garlic, thyme and ginger together until softened.
Flake the duck confit into splinters and mix in the shallot mixture. Roll the goats cheese into 2 balls and wrap each one in spinach leaves, then encase with the duck mixture to form a ball – place in fridge for 20 minutes to firm.
Roll out the puff pastry to 1cm depth and cover the duck ball with the pastry, brush with the egg yolk, then bake in a hot oven 180 degrees Celsius for 15 minutes until puffed and golden.
For the cabbage, heat the olive oil and fry the bacon until golden, add the onion and garlic and sauté briefly, add the cabbage and when softened add the white wine and then the cream. Season to taste.
For the sauce, reduce the red wine and beef stock until 2 tablespoons remain, whisk in the butter bit by bit, and finally finish with the chopped ginger. Place a bed of cabbage in the middle of a plate, top with the duck puff and finally spoon around the sauce.
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