City Palate

The Wine and Beer Issue - May June 2017

Duck Legs With Cabbage and Tomatoes
March/April 2011

This is one of my all-time favourite dishes. If there’s anything left over, remove the meat from the duck and place it in with the cabbage mixture, then toss in a cup of lentils and some more stock or water and cook until the lentils are soft. Another delicious dish!

4-6 duck legs

dried thyme

salt and pepper

1/4 c. olive oil

2 large onions, thinly sliced

2 garlic cloves, minced

1 head cabbage, thinly sliced

4 large tomatoes, chopped

6 c. veal or chicken stock

4 T. balsamic or sherry vinegar

Preheat the oven to 425°F. Sprinkle the duck legs with the thyme and salt and pepper and allow them to sit at room temperature for at least 30 minutes, or up to 4 hours. Place the duck on a cookie sheet, skin-side up. Cook the duck legs for 30 minutes, until the fat has been rendered. Pour off the duck fat and reserve the semi-cooked duck legs.

Cover the bottom of a large dutch oven with olive oil and sauté the onions and garlic over medium-high heat at a brisk pace for several minutes, until they start to soften. Add the cabbage and stir to coat it with the olive oil and onion mixture. Reduce the heat to low and cook with the lid on, stirring occasionally, for at least 30 minutes.

Add the tomatoes, duck legs and veal stock to the onion mixture. Put the pan in the oven and bake for 1-1/2 to 3 hours, or until the duck leg meat is falling-off-the-bone tender. If there’s a lot of juice left in the pan, remove the legs and continue to cook the sauce until the desired consistency is reached, then add the vinegar.

Serve the duck over mashed potatoes or couscous. Serves 4 to 6.



Meat