Duck Legs with Braised Red Cabbage

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Duck Legs with Braised Red Cabbage, plated and ready to serve

Roast duck with red cabbage is the quintessential German autumn and Christmas meal, and for very good reason — autumn perfection. Duck legs are forgiving — difficult to overcook and remarkably easy to make spectacular. The slow-braised red cabbage, fragrant with cloves, apple, and vinegar, turns a deep, jewel-like purple-crimson and develops a flavour that is simultaneously sweet, tart, and deeply spiced.

What You’ll Need

Ingredients for Duck Legs with Braised Red Cabbage

Duck Legs with Braised Red Cabbage

Crispy-skinned duck legs roasted until the fat renders and the skin glitters like mahogany, served alongside sweet-and-sour braised red cabbage with apple and cloves.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Course: Main Course
Cuisine: German
Servings: 4 servings
Calories: 620kcal

Ingredients

  • 4 duck legs
  • 2 tsp coarse salt
  • 1 tsp five-spice (optional) or caraway
  • Small red cabbage finely shredded (600g)
  • 1 onion finely sliced
  • 1 apple cored and grated (small)
  • 100 ml apple cider vinegar
  • 2 tbsp erythritol
  • 3 cloves 2 bay leaves
  • 1 tbsp duck fat or lard
  • Salt and pepper

Instructions

  • Score duck skin. Rub with salt and spice. Rest 30 min room temperature.
  • Roast duck skin-side up at 180°C for 1 hr 30 min until skin is crispy and golden.
  • Meanwhile, sauté onion in duck fat. Add red cabbage, apple, vinegar, erythritol, and spices.
  • Braise covered over low heat 45 min, stirring occasionally, until cabbage is very tender.
  • Season cabbage well. Serve duck legs alongside cabbage. Rest duck 5 min first.

Nutrition

Serving: 1serving | Calories: 620kcal | Protein: 40g | Fat: 46g | Fiber: 4g
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Cooking Duck Legs with Braised Red Cabbage in the kitchen

Health Benefits

  • Duck is rich in iron and zinc, minerals important for immune and energy metabolism.
  • Red cabbage contains anthocyanins, antioxidants studied for their potential anti-inflammatory properties.
  • Apple cider vinegar’s acetate content is studied for its potential role in fat metabolism and appetite regulation.

Pairs Well With

  • Creamed Spinach with Nutmeg
  • Brussels Sprouts with Speck & Mustard
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