If you can find duck legs in the store, go with those.

Tip into a bowl and add the remaining chopped duck leg.

Trim the fat from under the skin around the duck legs.

Place the cabbage in a baking dish and put the duck legs on top.

Toss the duck legs in the mixture, really pushing the salt into them.

Put the first three duck legs in the bottom, skin-side up.

Put duck legs in pan and cover with 600mls water.

Season the duck legs well on both sides with salt and pepper.

Remove the duck legs and use the back of the knife to break up the carcass.

When hot, add 3 duck legs, skin side down.