Recipes in the world of Flavilo

Duck Confit served with braised red cabbage

Duck Confit with Braised Red Cabbage

Duck Confit with Braised Red Cabbage is a classic Hungarian dish that always delights with its distinctive flavors. The crispy duck skin and the sweet and sour taste of the braised red cabbage create a perfect harmony that has been enjoyed for generations. This dish often graces festive tables, but it's also an excellent choice for a family Sunday lunch.

Prep Time 20 min
Preparation 1 hr 20 min
Total 1 hr 40 min
630 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 4
⭕ 4 Duck legs
⭕ 600 g Red cabbage
⭕ 1 Onion
⭕ 2 Apples
⭕ 1 tbsp Sugar
⭕ 2 tbsp Vinegar
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper
⭕ 2 tbsp Oil
⭕ 2 sprigs Fresh rosemary

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    Information iconRead More

    Preparation Steps

    1

    Clean the duck legs and rub them with salt and pepper. Place them skin-side down in a dry skillet over medium heat and sear until the skin is golden brown and crispy.

    2

    Flip the duck legs and sear the other side. Transfer them to a baking dish. Add the rosemary sprigs and bake in a preheated oven at 350°F (180°C) for 1 hour.

    3

    Meanwhile, prepare the braised red cabbage. Thinly slice the red cabbage, finely chop the onion, and grate the apples.

    4

    Heat the oil in a large pot or Dutch oven over medium heat and sauté the onion until translucent. Add the cabbage, sprinkle with sugar, and let it caramelize slightly.

    5

    Pour in the vinegar, add the grated apples, and season with salt and pepper. Cover and simmer over medium-low heat for about 20 minutes, or until the cabbage is tender.

    6

    Serve the duck confit hot with the braised red cabbage. Add a potato side dish or fresh bread to complete the meal.