1–2 red chillies, chopped
1 tsp coriander seeds, toasted and ground
250g/9oz fresh cranberries
2 tbsp chopped fresh coriander
1 tsp chopped fresh coriander
1 tbsp chopped fresh coriander
1 garlic clove, crushed
1 garlic clove, minced
2 limes, juice only
salt and pepper
¼ red cabbage, finely shredded
1 tsp chopped fresh thyme
2 fresh jalapeño chillies, chopped
1 bay leaf
freshly ground black pepper
25g/1oz light brown sugar
1 tsp cumin seeds, toasted and ground
2 tbsp oil
2 tbsp olive oil
red wine vinegar, to taste
salt
50ml/2fl oz cider vinegar (to taste)
200g/7oz soured cream
2 duck confit legs, or 1 goose confit leg