Roast Duck with Red Cabbage and Potato

Ingredients

• 2 whole duck legs
• 300 g red cabbage
• 1 medium apple
• 300 g potatoes
• 2 tbsp apple jam
• 2 tbsp butter
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Preheat oven to 180°C (350°F). Pat the 2 duck legs dry and score the skin. Season with 0.5 tsp salt and 0.25 tsp pepper.

2. 2

   Place duck legs skin-side down in a cold oven-safe skillet. Heat over medium for 8 minutes until skin is golden and crisp, then flip and roast for 25 minutes until internal temperature reaches 75°C (165°F).

3. 3

   While duck roasts, shred 300g red cabbage and slice 1 apple. In a pot, melt 1 tbsp butter over medium heat, add cabbage and apple, season with remaining salt and pepper. Cook, stirring, for 15 minutes until tender and slightly caramelized.

4. 4

   Boil 300g potatoes in salted water for 20 minutes until fork-tender. Drain and toss with 1 tbsp butter.

5. 5

   Plate the duck with cabbage and potatoes. Spoon 2 tbsp apple jam over the duck or cabbage. Garnish with parsley if desired.

6. 6

   Rest the duck for 5 minutes before serving to keep it juicy.

Tools you’ll need

• Oven-safe skillet
• Pot
• Knife
• Cutting board

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