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medium restaurant Czech restaurant European style Comfort Food eco Keto

Roast Duck with Braised Red Cabbage Crispy Duck Legs with Red Cabbage

Serve a small piece of duck cut from the bone with a spoonful of the braised cabbage on the child's plate.

Prep Time 20 min
Cook Time 45 min
Servings 4
Calories 720 kcal
Equipment
skillet oven skillet stove

Ingredients

Produce
Protein
Dairy
Pantry
child_care

Kid-Friendly Version

Serve a small piece of duck cut from the bone with a spoonful of the braised cabbage on the child's plate.

Recipe

1

Preheat the oven to 200°C. Pat the duck legs dry and score the skin in a diamond pattern. Season with salt.

2

Place the duck legs skin-side down in a cold ovenproof skillet and set over medium heat for 8 minutes to render the fat and crisp the skin.

3

Flip the legs skin-side up, transfer the skillet to the oven, and roast for 30 minutes until the skin is crisp and the meat is tender.

child_care Cut a small piece of duck meat off the bone for the child.
4

While the duck roasts, shred the red cabbage. Melt the butter in a large pot over medium heat and cook the sliced onion for 3 minutes.

5

Add the cabbage, apple cider vinegar, caraway seeds, salt, and pepper. Cover and braise over low heat for 25 minutes, stirring occasionally, until very soft.

child_care Set aside a spoonful of cabbage for the child.
6

Rest the duck legs for 5 minutes, then serve with the braised red cabbage.

child_care Assemble the child's plate with duck pieces and cabbage.