Duck Legs on Braised Cabbage

Ingredients

• 2 duck legs (duck legs)
• 1 tbsp coarse salt (coarse salt)
• 1 tsp freshly ground black pepper (freshly ground pepper)
• 1 tsp sweet paprika (sweet (or smoked) paprika)
• 1 tsp dried thyme (dried thyme)
• 3 garlic (cloves, crushed)
• 2 tbsp duck fat (duck fat or oil)
• 150 ml dry white wine (dry white wine)
• 1 kg white cabbage (large white cabbage, finely shredded)
• 1 yellow onion (large, finely chopped)
• 2 tbsp duck fat (for the cabbage; fat or oil)
• 2 tbsp tomato paste (tomato paste or 200 ml tomato purée)
• 1 tsp sweet paprika (for the cabbage)
• 1 tsp thyme (for the cabbage)
• 2 bay leaves (bay leaves)
• salt and pepper (to taste)

Steps

1. 1

   Prepare the marinade by combining the crushed garlic, sweet paprika, dried thyme, coarse salt, and freshly ground black pepper.

2. 2

   Rub the duck legs thoroughly with the spice mixture, massaging it into the meat and skin. Let the duck marinate for at least one hour, or ideally overnight in the refrigerator, to allow the flavors to penetrate.

3. 3

   Finely chop the yellow onion and shred the cabbage into thin ribbons.

4. 4

   In a large pan or Dutch oven, heat 2 tablespoons of duck fat. Add the duck legs, skin-side down, and sear until the skin is deeply browned and crispy. Do not rush this process. Flip and sear the other side, then remove the duck legs from the pan and set aside.

5. 5

   In the same pan with the remaining duck fat, add the chopped onion and any remaining garlic. Sauté until softened.

6. 6

   Add the shredded cabbage to the pan along with thyme, paprika, and bay leaves. Stir in the tomato paste.

7. 7

   Cook the cabbage mixture for about 10 minutes, stirring occasionally, until it begins to soften and develop flavor.

8. 8

   Preheat your oven to 180°C (350°F).

9. 9

   Place the seared duck legs on top of the sautéed cabbage. Pour the white wine around the duck legs (into the cabbage), rather than directly over the crispy skin.

10. 10

    Transfer the pan to the oven and bake for approximately 1 hour at 180°C until the duck is tender and the cabbage is fully cooked and caramelized.

Notes

Chef Stefan Popescu emphasizes not to rush the browning of the duck skin as it provides the base flavor for the cabbage. For the wine, he humorously notes it should be poured around the duck, not over it, so the skin stays crispy.

Nutrition per serving

• main
• traditional
• duck
• cabbage
• roasted
• Romanian
• dinner