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Duck Thigh with Roast Cabbage

Roasted Duck Legs with Napa Cabbage & Cranberry Jam

Razvan Stupar
Roasted Napa cabbage and duck legs, plus a bit of cranberry jam is a dish made in heaven.
4.92 from 79 votes
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine International
Servings 2 servings

Ingredients
 
 

  • 2 duck legs
  • 1/2 Napa (Chinese) cabbage
  • 80 g butter
  • 2 tbsp cranberry jam
  • salt
  • pepper

Instructions
 

  • Clean the duck legs of excess skin and fat and season with salt and pepper. Wrap them in baking paper, then in aluminum foil and cook in the oven for 2 hours at 180°C (356°F). Just make sure to add a little water in your pan/tray.
  • Cut the cabbage into two pieces, spread with soft butter and season with salt and pepper.
  • Remove the duck thighs from the foil and place them in a baking tray with the Chinese cabbage.
    Roast for about 10 minutes in a well heated oven until the skin on the duck turns golden brown and crispy, and the cabbage begins to soften and the leaves begin to blacken at the edges.
  • To serve, add a little cranberry jam, which goes perfectly with roasted Napa cabbage and tender duck.

Notes

Duck Thigh with Roasted Cabbage
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