Duck with Red Cabbage (Kacsasült Párolt Káposztával)

Duck with Red Cabbage is a classic Hungarian dish that showcases the tender texture of duck meat combined with the slightly sweet and tangy flavor of red cabbage. This recipe involves roasting the duck until the skin becomes crispy and golden, complemented by the rich aroma of braised red cabbage. The savory taste of the duck balances with the vibrant red cabbage, creating a delightful dish that is both hearty and flavorful. Ideal for cozy dinners, its appeal lies in the harmony of textures and colors, making it a notable dish for various gatherings.

Ingredients

• 4 whole duck legs
• 1 head red cabbage, shredded
• 2 Tbsp olive oil
• 1 cup chicken broth
• 2 Tbsp red wine vinegar
• 2 Tbsp brown sugar
• salt
• pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Season duck legs with salt and pepper evenly on both sides.
3. Heat 2 Tbsp olive oil in a large oven-safe skillet over medium heat.
4. Add duck legs to the skillet skin-side down, and cook until browned, about 5 minutes per side. Use a spatula to turn them.
5. Remove duck legs from the skillet and set aside on a plate.
6. In the same skillet, add shredded red cabbage and cook for about 3 minutes until slightly wilted.
7. Stir in 1 cup chicken broth, 2 Tbsp red wine vinegar, and 2 Tbsp brown sugar, ensuring the cabbage is well-coated.
8. Return the duck legs to the skillet, placing them on top of the cabbage. Cover the skillet with a lid or foil.
9. Transfer the skillet to the preheated oven and bake for 45 minutes.
10. Uncover the skillet and continue to bake for an additional 10-15 minutes until the duck skin is crispy.
11. Transfer the duck legs to a serving platter and spoon the braised red cabbage alongside. Serve warm.

Keywords: Dinner, Crispy Skin, Braised

Spice Rack: Salt, Pepper

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