Winter slaw with red cabbage, blistered dates and confit duck

Bring vegetables into the limelight with this mouth-watering dinner recipe.
Two servings of winter slaw with red cabbage, blistered dates and confit duck.Photography: Con Poulos / Styling: Steve Pearce

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)




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.

Two servings of winter slaw with red cabbage, blistered dates and confit duck.
Rich duck confit perfectly pairs with red cabbage. (Photography: Con Poulos / Styling: Steve Pearce)

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