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Duck leg served with braised red cabbage
Tender roasted duck leg served with sweet and sour red cabbage

Duck legs with braised red cabbage

Author: Flavelo
Recipes Main Courses
The perfect duck leg does two things: the meat is tender enough to fall off the bone, and the skin is as crisp as a crisp. We achieve this duality by slowly rendering the fat (confit-style cooking). Red cabbage is a mandatory side for duck, where the acidity of the vinegar and sweetness of the apple cut through the richness of the duck, creating perfect balance.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 4 servings
🔥 Calories 900 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Roasting tin
  • Large pot for the cabbage

Instructions

1 ✓

Score the skin of the duck legs (cut in a crosshatch pattern), but be careful not to cut into the meat. Salt and pepper thoroughly, rubbing it into the skin as well.

Tip: The cuts allow the subcutaneous fat to escape during cooking, making the skin thin and crispy.
2 ✓

Place the legs in the roasting tin, pour a little water underneath, and cover with aluminium foil. Roast at 180°C for 60 minutes.

Tip: The meat tenderises in the steam under the foil. The duck will release a lot of fat.
3 ✓

Meanwhile, shred the cabbage, salt it, and let stand for 10 minutes. Caramelise the sugar in the fat (let it turn brown), toss in the onion, then the squeezed-out cabbage.

Tip: Caramelising the sugar gives the braised cabbage its characteristic colour and flavour.
4 ✓

Add the grated apple, caraway, and vinegar. Braise under a lid until soft (approx. 30-40 minutes). Add water underneath if needed.

Tip: The pectin content of the apple thickens the juices, while its acidity tenderises the cabbage.
5 ✓

Remove the foil from the duck. Baste with its own fat, increase heat to 200°C, and roast for a further 20-30 minutes until the skin is red and crispy.

Tip: This is when the 'crisping' happens. If you have a grill function, use it for the last 5 minutes, but watch it as it burns quickly!

Recipe FAQ

Why didn't the skin get crispy?
Either you didn't roast it long enough without foil, or steam at the bottom of the tin softened it back up. At the end, remove from the fat and crisp it on a wire rack.

Ingredients

  • 4 pcs Fattened duck legs
  • 1 kg Red cabbage
  • 1 pc Onion
  • 2 tbsp Granulated sugar
  • 3 tbsp Apple cider vinegar (or 10% spirit vinegar)
  • 1 tsp Salt
  • 1 tsp Ground black pepper
  • 2 tbsp Duck fat (or oil)
  • 1 pinch Ground caraway
  • 2 pcs Apples (grated)