4.9 from 237 votes
Roasted Duck Legs with Napa Cabbage & Cranberry Jam
This recipe combines succulent roasted duck legs with tender Napa cabbage and a touch of cranberry jam. The duck legs are slow-cooked wrapped in parchment and foil for moist, tender meat, then roasted briefly to crisp the skin. The Napa cabbage is baked alongside to soften and caramelize slightly, with cranberry jam added at serving to introduce a sweet contrast.
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings:
2
servings
Course:
Main Course
Cuisine:
International
Ingredients
- 2 duck legs
- 1/2 Napa cabbage Chinese cabbage
- 80 g butter
- 2 tbsp cranberry jam
- salt
- black 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.
Cup of Yum