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Duck legs on cabbage

Duck legs on cabbage

1. Preheat the oven to 180 ° C. 24 hours before cooking the thighs, rub the thighs with a lot of salt and a little pepper, cover them and leave them in the fridge until the next day. The next day take some salt from the thighs and set them aside.

2. Mix cabbage with thyme, salt & pepper, onion, apple cider vinegar, orange juice, raisins, blueberry jam and 100 g melted butter. Place this mixture in a baking tray. Then place the duck legs on the cabbage and bay leaves. Pour the rest of the melted butter over the thighs and bake for 1 hour and 30 minutes, turning the thighs from time to time.

3. For the sauce, cook the onion in butter. Add the flour and mix for 2 minutes then add the soup and mix well with the whisk so as not to become lumpy. Add the wine and sour cream and let the sauce simmer until it boils and thickens slightly.

4. Serve the legs with cabbage, sauce and mashed potatoes.


Step 1

Duck on cabbage

We cut thin julienne white cabbage and rub it with salt. Finely chop the onion, carrot and bacon.

In a saucepan, fry the onion, carrots, bacon and cumin until golden brown, then add the white wine and let it evaporate. Put the cabbage in the pan and mix. Cover the cabbage with a lid so that there is no need to add water, otherwise if you notice that it does not have enough liquid to boil, put a glass of water over the cabbage.

As soon as the cabbage is almost ready, place everything in a larger baking dish, preferably a clay pot with a lid similar to that for sarmale. Preheat the oven to 170 ° C. Over the cabbage we put the duck that we massage before with salt, pepper, olive oil and dried thyme.

Put the covered dish in the oven for 2 hours, then remove the lid and keep it in the oven for another 30 minutes until the duck browns. After the duck is cooked, mix the cabbage to incorporate the fat drained from the duck, then put the chopped dill over the cabbage. Serve hot with a glass of wine.

Preparation Baked duck legs with rosemary, garlic and lemon

I washed the duck legs with cold water and wiped them with paper towels. I lightly cut (almost scratched) their skin with a sharp knife. The notches were superficial and I made them at a distance of 1.5 cm from each other. I was careful not to cut deep to the flesh & # 8211 only 2-3 mm. This thing helps the fat under the skin to melt and flow into the tray over the potatoes! If you do not have a kitchen knife that cuts razors you can use a razor blade (new, obviously). By the way, I recommend you to see the recipe for duck breast cooked correctly in the pan and oven & # 8211 see here.

I placed the thighs in a tray and sprinkled them with squeezed lemon juice from the 4 quarters. I soaked them well with lemon juice and placed in the pan the 4 remaining shells after squeezing. What a good aroma the steak will get from the lemon peels! And the juice will further soften it and balance the fat.

Observation: there are some lemons on the market that have a very bitter skin and this will spoil the taste of the potatoes. I recommend you NOT to put them in the baking tray but to use only the squeezed juice with which to rub the duck legs well!

I salted them well on both sides, especially on the skin side. Salt is what makes the skin crispy (removes water from it). I peppered them well with freshly ground black pepper. I unwrapped the garlic cloves from the macchiato and left them with a thick skin. I cut each puppy in two and glued them with the cut part of the duck legs. I broke the leaves from the rosemary branch and spread them over the thighs together with a few sprigs of thyme. I made sure to have herbs on both sides of my thighs.

I peeled the potatoes and cut them into quarters (wedges). If there are new potatoes with a thin skin, they don't even need to be cleaned & just wash well. I placed them in the tray between the duck legs and I made sure to put 2 pieces of potato under each piece of meat (like a scaffold). Basically, the thighs were not in direct contact with the tray but were over the potato bed. I lightly salted the potatoes and sprinkled them with thyme and rosemary. I preheated the oven to 180 C.

Bake the roast duck legs with potatoes on the tray

I poured 2 cups of hot water into the tray (enough to cover half the potatoes, without reaching the duck legs) and I covered the tray with an aluminum foil. I put the tray in the preheated oven and baked the steak for an hour at 180 C. I checked the baking stage every 30 minutes. He didn't have to top up with liquid. With a spoon I kept sprinkling the potatoes and thighs with the sauce from the tray. After the first hour of cooking, I removed the aluminum foil from above and left the steak to brown for another 30 minutes.

How fragrant it can be! The potatoes are also baked in the fat left by the duck legs and are golden on the edges. It smells of garlic, rosemary, thyme and lemon. The skin is crisp and reddish. I quickly chopped a little green parsley and a few strands of onion (green onion tails also work if you don't have a onion at hand) and sprinkled them over the steak. I also threw a few fresh rosemary leaves over it. It can be served!

Serve baked duck legs with rosemary, garlic, lemon and baked potatoes

I arranged the plates by putting a few brown baked potatoes as a base and a duck leg on top. At the table! These baked duck legs with rosemary, garlic and lemon are wonderful!

The garlic cloves have caramelized and are sweet and fragrant. The aromas of Provence are enchanting! The meat received a slightly sour taste and an incredible lemon flavor.

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Duck leg on a bed of cabbage

Preheat the oven to 180 degrees Celsius, on the "ventilation" function or the gas oven to three quarters of the power.

Preheat a pan over low heat and in the meantime season the duck legs with cinnamon and nutmeg with freshly ground salt and pepper. Place the thighs in the pan and brown them on both sides. Squeeze the juice from an orange and set it aside. Remove the browned duck legs on a tray and place them in the preheated oven for 30-35 minutes.

Gently drain the excess fat from the pan in which you browned the duck, then pour the orange juice together with the butter, cloves, juniper and star anise into the same bowl over medium heat. Let it boil 2-3 times on the fire, during which time finely chop the red cabbage.

When the orange sauce has reduced slightly, add the chopped red cabbage over which you drizzle olive oil, then mix and add a bay leaf and apple cider. Season with salt and freshly ground pepper and leave on the fire until the cabbage softens slightly.

Place the duck legs removed from the oven on top and serve with a glass of apple cider.


Duck legs with sauerkraut, lusts fulfilled on a gloomy autumn day.

Beautiful colors on the plate, matched to the colors of the season, perfect flavors, tastes and textures that turn an ordinary lunch into a special one.

Although I like duck meat and I cook it at least every 3-4 months, I don't know how it is because on the blog I only have the recipe for duck on sauerkraut and, today, the recipe for duck legs with sauerkraut.

I prepared this recipe inspired by Hungarian cuisine. If you came to the blog for the first time, I will let you know that my husband is Hungarian, so it is normal for me to bring you such recipes as well.

I still have one on the blog recipe for red cabbage, of German inspiration. That's what I ate on my first vacation with my husband in Germany, with their family friends, nice and very welcoming people who remained in my heart.

My mother did not prepare red cabbage in her life and she twisted her nose a little when she heard what I want to cook. But she liked it very much, so I feel encouraged and I post the recipe in the hope that you will find it just as tasty.

As for duck meat, I admit that I like my thighs more. And there is no better bird meat than duck meat. Red meat, sweet taste, slightly oily skin that becomes crispy during the cooking process, are exactly what I like about them. In addition, they cook easily. I promise you won't make much effort and you don't need special techniques to prepare duck legs with red cabbage! If you follow my instructions you can't go wrong.

As for the red cabbage, don't be afraid that it won't be what it should be, even if at the beginning its smell won't inspire you too much. Cinnamon, cumin and apple are the ones that contribute to the extraordinarily good taste. And there would be the caramel sauce. I have already left you many clues about the final taste, but if I could I would send you something of its taste. I'm sure that's how I would convince you. The recipe deserves the highest grade!

I think you will love duck meat too if you try this recipe. With this steak recipe you can quickly gather your people at the table, because they would go for lunch for the family on a Sunday.

I leave below the list of ingredients and how to prepare duck legs with sauerkraut.

Ingredients candied duck legs & duck in its own lard

For 2 servings of duck confit:

  • 2 duck legs
  • 3-4 branches of fresh thyme
  • 2-3 cloves of garlic
  • 1 teaspoon ground black pepper
  • 2 teaspoons coarse salt
  • 350-500 ml. duck fat (or as needed). I collect duck fat from preparation of duck breast and I use it for confit.

For the salad served with duck legs in the image above:

  • 1 apple suitable
  • 1 small celery
  • 1 carrot
  • 2 slices of toast
  • 4 slices of orange
  • 2 thin, round slices of cooked or boiled beetroot (from beet salad)
  • 1 teaspoon mustard with whole grains
  • 1/2 teaspoon honey
  • 1 tablespoon lemon juice
  • 1 pinch of salt
  • ground black pepper
  • chopped raspberry leaves
  • 1 teaspoon cold duck fat

How to prepare candied duck legs & # 8211 duck confit

Before you get down to business, keep in mind that the above ingredients are for two people. Another observation: I cooked the legs in a slow cooker, but they can also be cooked in the oven.

Because duck legs should stay in a mixture of salt and spices for at least 8 hours in the refrigerator, I recommend you start cooking in the evening.

1. Crush the garlic, finely chop the thyme leaves and mix well with the salt and ground pepper.

2. Wash duck legs with cold water. Wipe well with a napkin and pass through the flame to burn any remaining small feathers. A kitchen torch would be very useful for this operation.

3. Rub the duck legs with the mixture of salt and spices. Put the duck legs in a bowl and put the remaining salt on top of them. Cover the bowl with the lid (or cling film) and refrigerate overnight. The classic duck confit recipe requires even more salt, I reduced it considerably after the first attempts.

4. The next day, the duck legs are washed with cold water by the mixture of salt and spices. Drizzle well with a kitchen towel and place in the dish in which they will be cooked. I recommend you choose a small bowl, just enough to fit the thighs well, without being crowded. The larger the volume of the vessel, the more fat will be needed.

Cooking duck confit

5. Melt the duck fat in a saucepan without boiling. I often have leftover fat left over from cooking duck breast & # 8211 click for recipe.

6. Pour the fat over the duck legs, just enough to cover them.

7. The duck legs are cooked on a very low heat in the oven (130-150 degrees Celsius), as long as it is needed to be very penetrated, without browning at all. If it is noticed that the fat tends to sizzle or form blisters, the fire is reduced. Try the degree of cooking after 2-3 hours. If a toothpick penetrates the meat without the slightest resistance, the meat is done. Basically, when the pulp is lifted, catching it by the bone, the meat should detach from the bone of its own weight. On the slow cooker, which I set to & # 8222low & # 8221, the process took 4 and a half hours.

Keep duck legs in your own lard

8. Remove with a whisk, with maximum care for our duck legs in lard, so as not to loosen. We put them in a jar or casserole suitable for storage. Pour the warm fat over the duck legs, previously strained through a fine sieve, until it completely covers them.

9. Cover the bowl / jar in which I put the duck legs with a suitable lid and store them in the refrigerator or in a cold room. They will last without problems for 3 months, impregnating themselves with more and more flavor as time goes on. Basically, the fat will harden, cold, and will preserve the meat perfectly, isolating it from contact with air. Duck legs are much better after spending some time in their own fat. Therefore, I recommend that you do not consume them as soon as you have prepared them. Give them at least a week to fully develop their flavor.


10. When you want to serve the duck legs, gently heat the jar (or casserole) in a saucepan with water. Put the jar in the pan, pour cold water and then put it on the fire, heating it slowly, until the fat begins to liquefy. We do this so as not to break the duck legs, so we carefully remove them from the fat. Drain them a little and place them with the skin down in a well-heated pan, without adding any other fat.

After they are well browned, they are served with various garnishes, one of the most suitable would be cabbage hardened red (click on the link for the recipe), then the bean curd, inseparable from the duck confit, various salads, etc.

My garnish proposal

Because this duck confit has a robust taste and is very consistent, this time I decided to add a light and seasonal salad, with a pleasant sweet-sour taste, which happily counterbalanced, in my opinion, the meat.

I grated in an bowl 1 apple, 1 carrot and 1 small celery (all peeled). I sprinkled them with 1 tablespoon of lemon juice. I added the mustard with whole grains, honey, ground black pepper and very little salt, then mixed well.

From 2 slices of toast, I cut 2 circles and lightly fried them, then greased them with a little cold duck fat. Between 2 thin slices of orange I put a slice of beetroot, then I put this & # 8222sandwich & # 8221 over the toast. I divided the celery salad over the orange and served it with duck meat, garnished with onion leaves.

Duck legs with orange sauce

A special brotherhood between two ingredients in the kitchen is that between duck and orange. They are not relatives and do not seem close at first sight. However, a long time ago they made a secret pact, consecrated by our ancestral chefs, to delight and surprise our taste buds.
In order not to approach the classic and steep recipe, we will make the sauce as simple as possible, and for the safety of less experienced chefs, we will cook the two duck legs only in the oven, respecting times we tried to reasonably restrict and controlled temperatures.
2 duck legs
1 large head of garlic
1 small red onion
6 young carrots
1 orange
2-3 rosemary threads
salt and pepper
For the sauce you also need:
one orange
100 grams of sugar

Rinse and dry the duck legs well with a kitchen towel. Notch the skin without penetrating deep with a very sharp knife. Roll on all sides in orange juice. Sprinkle with coarse salt and freshly ground pepper. Place the garlic clove with the peel, the quartered onion, the squeezed orange halves, the rosemary and 200 ml of white wine in the baking dish. Place your thighs on this scaffold, with the skin down at the beginning, so that it does not touch the bottom of the pan.

Cover well with foil and bake for 45 minutes at 170 degrees Celsius. After this time, turn the thighs upside down and leave them in the oven, covered, for another 45 minutes. Only now, remove the foil and leave for another 45 minutes at 180 degrees for a crispy skin.

Remove the thighs, carrots and possibly onions on a plate. Strain the remaining sauce.
Put in a saucepan over low heat 100 grams of sugar, Muscovado if you have it is ideal. Let it melt. Extinguish with the juice of an orange, mix and season with a little grated peel from the same fruit. Add the remaining juice from the meat, stir and simmer for 10 minutes. If you want a thicker consistency, immediately after the meat sauce add a lump of butter mixed with a tablespoon of flour.

Serve the duck legs with carrots, onion leaves, lettuce leaves and orange sauce.

It's good to try new things from time to time. If I were to somehow define happiness, I would say that it is a state of total inner peace reasonably sprinkled with unusual moments. On some days, when life is not generous, a new dish, an unknown flavor can bring the necessary addition. Cooking is in the power and discretion of each of us.
Force be with you! Especially when the mixer breaks.

Duck with created cabbage (Wirsing) and bread dumplings (Semmelknodel) & # 8211 Austrian recipe

Duck with sauerkraut (Wirsing) and bread dumplings (Semmelknodel) & # 8211 Austrian recipe. Duck legs on cabbage, stylish. The rate is one of my favorite flights. I like red meat (that's why I don't really cook the eternal chicken breast, preferring the legs or wings) and the duck has a firm texture and a phenomenal sweet taste.

The fat under the skin is released slowly during cooking, further softening the meat. The same fat turns duck skin into a crunchy, reddish crust.

What is the best known dish prepared from duck? Duck on cabbage! What I cooked here is a centuries-old recipe from the Austro-Hungarian area: duck with created cabbage (known as Wirsing) and with Bohemian bread dumplings (Böhmische Semmelknödel). It is eaten in Prague, Vienna and Budapest, in Bayern and almost throughout Transylvania and Banat.

It's basically a classic steak the duck, from the whole bird or from pieces (I made from thighs) with two gaskets that go lightly next to it. The created cabbage (Wirsing) is prepared as a sauté with pieces of kaiser (bacon) and onion and quenched with liquid cream (natural cream for cooking).

What is missing from the landscape? The beer! Next to this food goes the beer.

Obs: you can use other poultry meat (chicken, turkey, game, goose, etc.).

Video: Everyday Gourmet with Justine Schofield Luv-a-Duck roasted duck leg stuffed cabbage leaves (December 2021).