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Roasted duck legs served with purple cabbage
Crispy duck legs with braised cabbage

Slow-Roasted Duck Legs with Braised Red Cabbage

Author: Flavelo
Recipes Main Courses
The perfect duck leg does two things: the meat falls off the bone, and the skin is as crisp as a chip. We achieve this duality by slowly rendering the fat. The duck is paired with red cabbage, where the acidity of vinegar and sweetness of apple cut through the richness of the duck fat.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 4 servings
🔥 Calories 900 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Roasting pan
  • Large pot for the cabbage

Instructions

1 ✓

Score the skin of the duck legs in a diamond pattern, being careful not to cut into the meat. Season thoroughly with salt and pepper, rubbing it into the skin.

Tip: Scoring allows the subcutaneous fat to render out, resulting in thin, crispy skin.
2 ✓

Place legs in a roasting pan, add a splash of water, and cover tightly with aluminum foil. Roast at 350°F (180°C) for 60 minutes.

Tip: Steaming under the foil makes the meat tender. The duck will release a lot of fat.
3 ✓

Meanwhile, shred the cabbage, salt it, and let stand for 10 minutes. Caramelize the sugar in the fat until brown, add the onion, then the squeezed-out cabbage.

Tip: Caramelizing the sugar gives the cabbage its distinct color and flavor base.
4 ✓

Add the grated apples, caraway, and vinegar. Braise under a lid until soft (30-40 minutes). Add water if necessary.

Tip: Apple pectin thickens the juices, while acidity tenderizes the cabbage.
5 ✓

Remove foil from the duck. Baste with the rendered fat, increase heat to 400°F (200°C), and roast for another 20-30 minutes until skin is red-gold and crispy.

Tip: This is the crisping phase. Use the broiler for the last 5 minutes if needed, but watch closely!

Recipe FAQ

Why isn't the skin crispy?
Either you didn't roast it long enough without foil, or steam in the pan softened it. Finish by broiling on a wire rack for a few minutes.

Ingredients

  • 4 whole Duck Legs
  • 1 head Red Cabbage (approx. 2 lbs)
  • 1 medium Onion
  • 2 tbsp Granulated Sugar
  • 3 tbsp Apple Cider Vinegar
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 2 tbsp Duck Fat or Oil
  • 1 pinch Ground Caraway
  • 2 medium Apples (grated)