Duck Legs With Cabbage and Tomatoes

Name: Duck Legs With Cabbage and Tomatoes
Prep time: 2 h
Cook time: 2 h 10 min
Total time: 4 h 10 min
Yield: 2 servings
Ingredients: 2 duck legs; Coarse salt and freshly ground pepper; 1 tablespoon fresh rosemary leaves; 1 small red onion, sliced; 1/4 green cabbage, cut in thick slices; 1 tablespoon balsamic vinegar; 2 ripe tomatoes peeled, seeded and chopped

Recipe from Paul Bertolli

Adapted by Moira Hodgson

Updated March 8, 2024

Total Time: 2 hours, plus 2 hours’ marinating
Prep Time: 2 hours
Cook Time: 2 hours unattended, 10 minutes attended
Rating: 4(14)
Comments: Read comments

Braised duck legs, falling off the bone, has long been a match for vegetables such as cabbage, turnips or white beans. This recipe, based on a dish by Paul Bertolli of Chez Panisse featured in “The Open Hand Cookbook” (Pocket Books, 1989), can be doubled or quadrupled easily. —Moira Hodgson

Featured in: FOOD; If Only Ducks Were Sold in Parts

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Ingredients

Yield:2 servings

2duck legs
Coarse salt and freshly ground pepper
1tablespoon fresh rosemary leaves
1small red onion, sliced
¼green cabbage, cut in thick slices
1tablespoon balsamic vinegar
2ripe tomatoes peeled, seeded and chopped

Ingredient Substitution Guide

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Preparation

Step 1
Trim the fat from under the skin around the duck legs. Combine the salt, pepper and rosemary. Sprinkle the mixture on the legs and let them marinate at room temperature for two hours.
Step 2
Preheat oven to 350 degrees. Heat a cast iron casserole and place the duck legs skin side down. Cook slowly for 20 minutes, until the legs are evenly browned. Pour the excess fat off as you cook.
Step 3
Remove the legs from the pan and leave in one tablespoon duck fat. Add the onion and cook until soft. Add the cabbage, balsamic vinegar, pepper to taste and cook until the cabbage is wilted. Place the cabbage in a baking dish and put the duck legs on top. Spread the tomatoes over the top, cover and bake for one-and-a-half hours or until the duck legs are tender.

Ratings

4 out of 5

14 user ratings

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HH5 months ago

Fantastic! Used duck thighs and red cabbage. Also used some of the duck fat for potatoes. Big payoff for small effort

Es4 years ago

Fabulous. Duck legs (d'artagnan) only needed an hour in the oven. I took the lid off then and crisped up a little bit. Made with bite-sized potatoes cooked in the duck fat. Wonderful, hearty dinner for 2 that could have been served in a French bistro.

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