Pat duck legs dry, season with salt and pepper and dust with a little flour. Heat oil in a pot, brown duck legs on both sides, then remove and drain on paper towels.
Spoon excess fat out of the pot and sauté the shallots. Stir in the flour and cook for a minute. Deglaze with white wine. Add apricot conserve, balsamic vinegar and chicken stock.
Return duck to the pan and simmer for 45 minutes. Add apricots and cook for a further 10 minutes.
Heat butter in a pan and sauté cabbage until glossy and beginning to soften. Add lemon juice and juniper berries and season. Cook for 15 minutes or until soft.
Serve duck with sautéed red cabbage.
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