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Roast duck served with rice and cabbage

Roast Duck with Rice and Cabbage

Roast duck with rice and cabbage is a traditional Hungarian dish, and a favorite for holiday tables. The crispy roasted duck legs, juicy braised cabbage, and fluffy cooked rice are in perfect harmony. This recipe is not only delicious but also visually appealing, guaranteed to impress your guests or family. An excellent choice for special occasions or a traditional Sunday lunch.

Prep Time 20 min
Preparation 1 hr
Total 1 hr 20 min
600 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 4 Duck Legs
⭕ 500 g White Cabbage
⭕ 250 g Jasmine Rice
⭕ 1 Onion
⭕ 3 tbsp Olive Oil
⭕ 2 cloves Garlic
⭕ 1 tsp Salt
⭕ 1 tsp Black Pepper
⭕ 1 tsp Caraway Seeds
⭕ 500 ml Water
⭕ 1 bunch Fresh Parsley

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    Preparation Steps

    1

    Season the duck legs with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the skin side of the duck legs for 5-6 minutes, until golden brown and crispy. Flip and cook for another 3-4 minutes.

    2

    Transfer the duck legs to a baking sheet and roast in a preheated oven at 350°F (180°C) for 40-45 minutes, or until cooked through and the skin is crispy.

    3

    Meanwhile, thinly slice the cabbage. In a large skillet, heat the olive oil and sauté the finely chopped onion and garlic until softened.

    4

    Add the cabbage, season with salt, pepper, and caraway seeds. Pour in 100 ml of water, cover, and simmer for 15-20 minutes, or until the cabbage is tender.

    5

    Rinse the rice in cold water. Place the rice in a saucepan and add 400 ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the rice is tender and the water is absorbed.

    6

    Serve the roast duck legs with the braised cabbage and cooked rice. Garnish with fresh parsley.