Crispy Duck Legs With Red Cabbage and Orange
Serves: 2
Prep: 20 minutes
Cooking: About 2 hours
Ingredients
For the duck
- 2 Springfield Organics organic duck legs
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 tsp dried thyme
- 1 garlic clove, crushed
For the red cabbage
- ½ red cabbage, finely sliced
- 1 small red onion, sliced
- 1 apple, cored and sliced
- 2 tbsp red wine vinegar
- 150ml red wine
- 150ml vegetable or chicken stock
- 1 tbsp maple syrup
- 1 bay leaf
For the orange glaze
- 1 orange – zest and juice
- 1 tbsp honey
- 1 tsp balsamic vinegar
Method
1. Prepare the duck
Preheat your oven to 160°C fan / 180°C conventional / Gas Mark 4.
Pat the duck legs thoroughly dry with kitchen paper. Mix the salt, pepper, thyme and crushed garlic together, then rub over the duck legs, concentrating on the skin.
2. Slow roast
Place the duck legs skin-side up in a roasting dish. Roast for approximately 1½ hours, allowing the fat to slowly render and the meat to become tender.
If there is a lot of rendered fat in the dish, carefully spoon some away, leaving enough to keep the duck moist.
3. Crisp the skin
Increase the oven to 200°C fan / 220°C conventional / Gas Mark 7.
Return the duck to the oven for 20–25 minutes, until the skin is deeply golden and crisp.
4. Make the red cabbage
While the duck is cooking, gently fry the sliced red onion in a little of the rendered duck fat or oil until softened.
Add the red cabbage and apple and cook for about 5 minutes.
Stir in the red wine vinegar, red wine, stock, maple syrup and bay leaf. Bring to a gentle simmer, cover and cook for 45–60 minutes, stirring occasionally, until the cabbage is tender and glossy.
5. Make the orange glaze
Put the orange zest, orange juice, honey and balsamic vinegar into a small saucepan.
Simmer gently for 5–7 minutes, until reduced slightly and syrupy.
6. Serve
Place the braised red cabbage on warmed plates and top with the crispy duck legs.
Drizzle over the orange glaze and serve with creamy mashed potatoes or roasted potatoes.