White Wine-Baked Duck Legs With Cabbage Salad
Baking the duck meat with onion and white wine results in a savory meal. Serve the duck on a crunchy and refreshing red and white cabbage salad enhanced with a lemony olive oil dressing.
Ingredients Needed for White Wine-Baked Duck Legs With Cabbage Salad
2 duck legs
salt
pepper
1 tablespoon cloves
1 cup white wine
1 medium red onion, quartered
¼ red cabbage, shredded
0.25 white cabbage
1 tablespoon olive oil
1 tablespoon lemon juice
How to Make White Wine-Baked Duck Legs With Cabbage Salad
- Place the duck legs on the work surface. Season them both sides with salt and pepper. Insert the cloves into the meat.
- Heat a frying pan and add the duck legs. Turn the heat to high and sear for 4 – 5 minutes.
- Transfer the seared duck legs to a roomy baking dish. Add the white wine and onion. Cover with aluminum foil and bake for 130 minutes at 380⁰F/190⁰C.
- Add the red and white cabbage to a bowl. Also, add the olive oil and lemon juice and season with salt and pepper. Mix until even. Serve as a side with duck legs.