עלי כרוב ממולאים בקונפי קורקבן עוף וקונפי אווז בליווי מח עצם

First clean the gizzards by splitting them lengthways in half, removing the gritty, Greenish-yellow interior, then removing all the hard skin.

Prepare the Confit in exactly the same way as for the duck leg version above but salt the meat for just 8-10 hours — any longer and the gizzards will be too salty. Cook for 2 hours (or 2.5 hours for large gizzards). Store in the same way.

To use, heat a little of the duck fat in a frying pan, then cut each gizzard into 4-5 slices and fry until golden. Season lightly and serve as required.

Remove the leaves from the cabbage tand pick the best 12 — they should be unblemished and have a vibrant color. Blanch in a large pan of boiling salted water for 30—45 seconds, until supple, then drain and refresh immediately in cold water. Drain again and cut out the center stem from 4 of the leaves.In a mincer, coarsely mince the duck leg meat, pork, pork fat and the 4 cabbage leaves. Mix well together. Squeeze out the bread and beat it into the mixture. Stir in the remaining ingredients, plus some salt and pepper, then fry a small spoonful of the mixture in a pan and taste to check the seasoning. Adjust if necessary.

Divide the mixture into 8 balls. Take the 8 remaining cabbage leaves and cut the bottom of the stem away in a V shape. Put a ball of the stuffing in the middle of each leaf and wrap it up into a rough ball, then wrap tightly in cling film to get a perfectly round shape. Chill for 2 hours to set the shape.

Heat the oil in a casserole, add the root vegetables and cook until lightly browned. Add the chicken stock and bring to the boil. Remove the cling film from the cabbage balls and carefully place them on the root vegetables — make sure they fit snugly as this will help them hold their shape.

Place the lid on, transfer to an oven preheated to 180°C/Gas Mark 4 and cook for 20 minutes. Remove the lid and cook for a further 20 minutes, spooning the sauce over the cabbage balls every 5 minutes. Remove them from the braising liquor and reshape them into perfect balls with cling film. Keep warm.

Strain off the braising juices from the casserole into a clean pan and add the veal stock. Bring to the boil and simmer until reduced to about 200ml. Whisk in the butter a little at a time. Season to taste and keep warm.

Heat a little of the fat from the gizzards in a frying pan, cut the gizzards in half and sauté until golden. Remove from the heat.

Wash the Girolles quickly to remove excess dirt, then trim the ends neatly. Heat the oil and butter in a large frying pan until the butter is foaming. Add the Girolles and cook for 1-2 minutes, until tender. Season to taste and drain.

Drain and rinse the soaked bone marrow and cut it into 16 slices about 4mm thick — do more if you have more marrow. In a large frying pan, heat 2cm salted water to just under simmering point. Remove from the heat, add the bone marrow and let it heat through for about 2 minutes. Take the marrow out when it is opaque and soft. If you leave it in too long, it will melt.

Place a stuffed cabbage ball in the middle of each serving plate. Arrange the marrow, duck gizzards and Girolles round the cabbage, leaving a piece of marrow for the top. Pour over the sauce, put the remaining marrow on top and sprinkle the top of the cabbage with a little Maldon salt.