Duck with Apples Calvados and Cabbage

2011 Sep/Oct

Perfect comfort food on a cool fall night. The delicious broth created with the addition of the calvados beautifully complements the flavour of the apples and the richness of the duck.


  • 1 T. butter
  • 1 T. olive oil
  • 4 duck legs
  • 1 onion, chopped
  • 1 T. thyme, finely minced
  • 4 tart apples, peeled and halved
  • 1/2 head cabbage, sliced
  • 1/4 c. calvados
  • 2 c. chicken or duck stock
  • 1/4 c. crème fraîche


Preheat oven to 350°F. Heat butter and olive oil in a large cast-iron casserole over medium heat. Add duck legs, onion and thyme and sauté for 3 to 5 minutes or until the onions are soft and the duck begins to brown. Remove the duck legs from the pan and set aside on a plate. 

Add the apples and cabbage to the casserole dish and sauté over medium heat for 2 minutes. Add calvados and cook for another 2 minutes. Transfer the duck back to the pan and add stock, gently stir, cover, and bake in the oven for 40 to 45 minutes until the duck is tender and the broth has reduced. Just before serving, take out the duck legs and stir in the crème fraîche. Serves 4.