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Roast duck served with rice and cabbage
Traditional and delicious roast duck with rice and cabbage

Roast duck with rice and braised cabbage

Author: Flavelo
Recipes Main Courses Quick Meals
The star of St Martin's Day feasts and Sunday lunches. The secret of the duck lies in its fat: it must be rendered from the skin so it becomes crispy, not chewy, and the meat cooks to tenderness in this fat. The acidity of braised cabbage provides a perfect contrast to the rich meat.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Frying pan (ovenproof)
  • Roasting tin
  • Saucepan for rice

Instructions

1 ✓

Score the skin of the duck legs in a criss-cross pattern, but be careful not to cut into the meat. Season with salt and pepper.

Tip: The subcutaneous fat can escape through the cuts during cooking, making the skin thin and crispy. [Rendering]
2 ✓

Place the legs in a *cold* frying pan, skin-side down, and start heating over medium heat. Fry for approx. 8-10 minutes until most of the fat renders out and the skin is golden brown.

Tip: If you put it in a hot pan, the skin burns suddenly and seals in the fat instead of releasing it.
3 ✓

Turn over, fry the meat side for 2 minutes, then transfer to a roasting tin (skin-side up) and roast in an oven at 180°C for 45-50 minutes.

Tip: Baste the meat with the rendered fat so it doesn't dry out.
4 ✓

Fry the finely chopped onion in the remaining duck fat (or oil). Add the thinly shredded cabbage, crushed garlic, and caraway seeds. Season with salt.

Tip: Salt helps the cabbage collapse and release liquid. [Osmosis]
5 ✓

Braise the cabbage under a lid until soft (approx. 20 minutes), then fry it off a little at the end. Season with a little vinegar if you like it tart.

Tip: Caraway aids digestion, which is useful with fatty duck and bloating cabbage.
6 ✓

Wash the rice, then cook until tender in twice the amount of salted water.

Tip: Washing out starch makes the rice fluffy, not sticky.
7 ✓

Serve the crispy duck with the braised cabbage and rice, sprinkled with parsley.

Tip: The plate should be warm, as duck fat starts to congeal quickly on a cold plate.

Recipe FAQ

Why isn't the skin crispy?
There was too much steam in the oven, or you didn't sear it in a pan first. You can help it along with the grill setting at the end.
The meat dried out, what did I do wrong?
You cooked it at too high a temperature. Duck loves slower cooking, with crisping at the end.

Ingredients

  • 4 pcs Duck legs
  • 500 g White cabbage
  • 250 g Jasmine rice
  • 1 pc Onion
  • 2 cloves Garlic
  • 1 tsp Caraway seeds (whole)
  • 3 tbsp Olive oil (or duck fat)
  • 2 tsp Salt
  • 1 tsp Ground black pepper
  • 1 bunch Fresh parsley
  • 1 tbsp Vinegar (optional, for the cabbage)