Oven-Baked Duck Legs with Spicy Cabbage Side Dish

Juicy chicken legs with a spicy cabbage garnish — delicious! Iʼm a duck fan. There are many recipes. I suggest trying duck legs with a spicy cabbage garnish. I used to think that you shouldn’t mix fresh and sauerkraut because the cooking times are different. I made it and didn’t regret it. My husband, who doesn’t eat stewed cabbage, asked for more. Tepe asks to prepare this side dish for other dishes.
cook time: 1h 55 min
Liam Carson
Oven-Baked Duck Legs with Spicy Cabbage Side Dish

Nutrition Facts (per serving)

222
Calories
19g
Fat
5g
Carbs
8g
Protein

Ingredients (6 portions)

Duck legs:

Duck legs 6 pc
Vegetable oil 3 tbsp
Honey 1 tbsp
Ready mustard 1 tbsp
Salt to taste
Ground black pepper to taste

Garnish:

White cabbage 500 g
Sauerkraut 500 g
Bulb onions 2 pc
Cranberry 0.5 cup
Juniper berries 4 pc
Allspice 4 pc
Ground coriander 0.5 tsp
Cayenne pepper 0.3 tsp

Recipe instructions

Step 1

Step 1
Wash the duck legs, dry them with a paper towel, trim off excess fat and make oblique cuts on the skin without touching the meat.

Step 2

Step 2
In a bowl, mix vegetable oil, mustard, honey, salt, pepper. Add the legs to this marinade, mix well and leave for 1 hour at room temperature. I prefer to leave it in the refrigerator overnight.

Step 3

Step 3
Place the marinated legs in a baking bag (the bag should be placed on a baking sheet), add a little 1-2 tbsp of water, tie the bag and make 2 punctures in the top of the bag to allow steam to escape. Place in the oven preheated to 180 degrees for 30 minutes. 10 minutes before readiness, carefully cut the top of the bag to obtain a fried crust.

Step 4

Step 4
While the chicken leg is in the oven, prepare the side dish. Chop the white cabbage. Place the sauerkraut in a colander to drain the juice; if the cabbage is very sour, it must be washed and squeezed. Cut the onion into half rings. Duck fat cut into small pieces

Step 5

Step 5
Heat duck fat in a frying pan

Step 6

Step 6
Remove the melted pieces of fat, add spices for garnish and fry for 1 minute.

Step 7

Step 7
Add onion, fry

Step 8

Step 8
Add 2 types of cabbage, cranberries and simmer until softened under the lid. It is important not to overcook the cabbage. Remove the lid and fry the cabbage a little. I like to add a little sugar when cooking cabbage. It seems to me that the taste of cabbage becomes more intense.

Step 9

Step 9
Leave the finished legs, in a bag with the top cut open, in the switched off oven with the door open for 10 minutes so that the meat can rest. I like to turn off the oven, take out the finished chicken legs and cover them with a silicone mat for about 15 minutes. The meat will rest and be juicy. Done, please try it

Additional rubrics

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