White Wine-Baked Duck Legs With Cabbage Salad

  • Difficulty: Medium
  • 2 hours and 25 minutes
  • 2 servings

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 Cook White Wine-Baked Duck Legs With Cabbage Salad

  1. Place the duck legs on the work surface. Season them both sides with salt and pepper. Insert the cloves into the meat.
  2. Heat a frying pan and add the duck legs. Turn the heat to high and sear for 4 – 5 minutes.
  3. 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.
  4. 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.

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