Roasted duck legs with cabbage
My family loves dishes with cooked fresh cabbage, and this time I decided to switch things up by pairing it with rich, flavorful duck legs instead of the usual chicken or pork. The result was absolutely delicious, which brought everyone to the table!
Ingredients:
2 kg fresh cabbage
4 duck legs
6 tbsp tomato purée
6 tbsp olive oil
2 tsp salt
1 tsp red pepper
1/2 tsp black pepper
(Optional) 1 tsp sugar or stevia powder
(Optional) 2–3 bay leaves
Instructions:
Preheat the oven to 180°C (350°F).
Chop the cabbage and place it in a large pot.
Add 1/2 glass of water, cover, and stew over medium heat until softened.
Transfer the stewed cabbage to a large baking tray.
Add the tomato purée, olive oil, salt, red pepper, black pepper, and bay leaves (if using). Mix everything well.
Nestle the duck legs on top of the cabbage.
Season the duck legs with extra salt, red and black pepper.
Bake for about 1 hour and 30 minutes, or until the duck is golden and crispy and the cabbage is tender and flavorful.
To serve:
Let the dish rest for a few minutes before serving. The juicy duck and well-seasoned cabbage make a perfect pairing — rustic, rich, and satisfying. Serve with crusty bread for a complete meal everyone will love.
