Duck, prunes and red cabbage

Wow is really the only word I can use here. Wow. After 40 minutes simmering, the sauce for the duck legs became a thick rich delight and the flavour so perfectly complemented the duck, it was like magic.  Of course, this recipe was not without an ingredient hindrance in the shape of sherry vinegar which was simply not to be found and so was replaced with red wine vinegar.  It seemed not to matter.  Even the fussy daughter liked this.