Braised Duck Legs With Red Cabbage and Carrot

  • Difficulty: Medium
  • 40 minutes
  • 2 servings

We want to wish you a couple of merry duck legs served over red cabbage and carrot. A lot of attention was put on these duck legs: first, we’ve spiced them, then seared them, and finally, we’ve slid into the oven for just the right amount of time. Serving them on a bed of red cabbage and carrot was just called for.

Ingredients Needed for Braised Duck Legs With Red Cabbage and Carrot

    2 duck legs (10-11 ounces each)
    2 tablespoons olive oil
    2 teaspoons paprika
    2 teaspoons garlic powder
    1 cup white wine
    4-5 rosemary sprigs
    1 onion, minced
    1 carrot, shredded
    1 yellow chili, minced
    ½ red cabbage, shredded
    2-3 teaspoons lemon juice

How to Make Braised Duck Legs With Red Cabbage and Carrot

  1. Score the duck legs, drizzle them with 1 tablespoon of olive oil and rub them with paprika, garlic powder, salt, and pepper.
  2. Heat a pan over medium-high heat and add the coated duck legs. Fry them for 2-3 minutes on each side.
  3. Transfer them to a baking pot and drizzle them with the drippings.
  4. Place a few rosemary sprigs on the meat, cover the pot with aluminum foil, and bake for 20 minutes at 180ºC/360ºF.
  5. Heat the remaining olive oil in a pan over low-medium heat and add the onion. Cook and stir until tender.
  6. Add the carrot and chili. Cook and stir for 1 minute. You can drizzle a little more olive oil if feel like it.
  7. Add the cabbage, place rosemary sprigs into the pan, and season with salt and pepper.
  8. Cook and stir for 2-3 minutes, drizzle with lemon juice, and remove from heat.
  9. Serve the duck legs over a bed of sauteed red cabbage and carrot.

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