Roasted Duck Legs with Napa Cabbage & Cranberry Jam
User Reviews
4.9
237 reviews
Excellent
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
International
Roasted Duck Legs with Napa Cabbage & Cranberry Jam
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Roasted Napa cabbage and duck legs, plus a bit of cranberry jam is a dish made in heaven.
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Ingredients
- 2 duck legs
- 1/2 Napa (Chinese) cabbage
- 80 g butter
- 2 tbsp cranberry jam
- salt
- pepper
Instructions
- Clean the duck legs of excess skin and fat and season with salt and pepper. Wrap them in baking paper, then in aluminum foil and cook in the oven for 2 hours at 180°C (356°F). Just make sure to add a little water in your pan/tray.
- Cut the cabbage into two pieces, spread with soft butter and season with salt and pepper.
- Remove the duck thighs from the foil and place them in a baking tray with the Chinese cabbage. Roast for about 10 minutes in a well heated oven until the skin on the duck turns golden brown and crispy, and the cabbage begins to soften and the leaves begin to blacken at the edges.
- To serve, add a little cranberry jam, which goes perfectly with roasted Napa cabbage and tender duck.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
237 reviews
Excellent
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