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Roasted Duck Leg served with braised red cabbage

Roasted Duck Leg with Braised Red Cabbage

Roasted duck leg with braised red cabbage is a hallmark of Hungarian cuisine, making it a perfect choice for special occasions. The combination of crispy roasted duck skin and the sweet and sour cabbage flavor has been a favorite on festive tables for centuries. Prepare this classic recipe and enjoy the traditional Hungarian flavors!

Prep Time 20 min
Preparation 1 hr 30 min
Total 1 hr 50 min
1800 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 4 Duck Legs
⭕ 1 kg Red Cabbage
⭕ 1 db Onion
⭕ 2 tbsp Sugar
⭕ 3 tbsp Apple Cider Vinegar
⭕ 1 pinch Salt
⭕ 1 pinch Black Pepper
⭕ 2 tbsp Duck Fat
⭕ 1 pinch Ground Cinnamon
⭕ 2 db Apples

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    Preparation Steps

    1

    Pat the duck legs dry and season them generously with salt and pepper on both sides. Place them in a roasting pan, skin-side up.

    2

    Preheat oven to 350°F (180°C). Pour a small amount of water into the roasting pan and cover it tightly with aluminum foil. Roast the duck legs for 60 minutes, then remove the foil and continue roasting for another 20-30 minutes, or until the skin is crispy and golden brown.

    3

    While the duck legs are roasting, prepare the braised red cabbage. In a large pot or Dutch oven, melt the duck fat over medium heat. Sauté the finely chopped onion until softened.

    4

    Add the thinly sliced red cabbage and grated apples to the pot. Stir to combine and cook over medium heat.

    5

    Sprinkle the cabbage with sugar and add the apple cider vinegar. Season with salt, pepper, and a pinch of ground cinnamon. Cook, stirring occasionally, until the cabbage is tender (about 30 minutes).

    6

    Serve the roasted duck legs with the braised red cabbage. Garnish with fresh parsley or thin apple slices.