Roasted Duck with Braised Red Cabbage
Roasted duck is a beloved dish in Hungarian and European cuisine, traditionally prepared for festive occasions. The crispy skin and tender meat of the slow-roasted duck perfectly harmonize with the braised red cabbage, which creates a balance in the dish with its sweet and sour taste. In many places, red cabbage is supplemented with apple and caraway seeds to give it an even more intense flavor. This dish is a great choice for family lunches and special occasions!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Thoroughly wash the duck legs, then pat them dry with paper towels. Rub them with salt, pepper, and marjoram, and let them rest for 30 minutes.
2
Preheat the oven to 320°F (160°C). Place the duck legs skin-side down in a roasting pan, and add a few cloves of garlic.
3
Cover with aluminum foil and roast for 2 hours. Halfway through, turn the legs over to ensure even cooking.
4
Remove the foil and increase the oven temperature to 392°F (200°C). Roast for an additional 20-30 minutes, until the skin is crispy and golden brown.
5
While the duck is roasting, prepare the braised red cabbage. Shred the cabbage into thin strips, dice the onion, and peel and grate the apple.
6
In a large skillet, heat the duck fat over medium heat. Sauté the onion until translucent.
7
Add the red cabbage, vinegar, sugar, salt, and ground caraway seeds. Mix well, then simmer over medium heat for 30-40 minutes, or until the cabbage is tender.
8
Stir the cabbage occasionally, and if necessary, add a little water to prevent it from burning.
9
When the duck and red cabbage are ready, serve the crispy roasted duck legs with the braised red cabbage.
