Roasted Duck with Apple-Braised Red Cabbage
Roasted duck is a beloved traditional Hungarian dish, most often prepared for festive occasions. The crispy roasted skin and tender, juicy meat harmonize perfectly with the apple-sweetened braised cabbage, whose slightly tangy flavor balances the rich duck fat. This dish is an excellent choice for Christmas dinners or special family gatherings. For an even more intense flavor, try glazing the duck with orange zest and honey during the last stage of roasting!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly season the duck legs with salt, pepper, marjoram, and the crushed garlic cloves.
2
Place the duck legs in a roasting pan, skin-side up, and pour 100 ml of water underneath.
3
Cover with aluminum foil and roast at 300°F (150°C) for 2 hours, until the meat is tender.
4
Remove the foil, increase the temperature to 390°F (200°C), and roast for another 30 minutes, until the skin is crispy and golden brown.
5
Meanwhile, shred the red cabbage into thin strips. Peel and slice the apples, and dice the onion.
6
In a large skillet, melt the duck fat and sauté the diced onion until translucent.
7
Add the brown sugar and caramelize for 1-2 minutes.
8
Add the shredded cabbage, sliced apples, and ground caraway seeds. Pour in the vinegar and red wine.
9
Cover and simmer over medium heat for 30-40 minutes, or until the cabbage is tender and the flavors have melded.
10
Serve the roasted duck legs with the braised apple-red cabbage immediately.
