Roasted Duck Legs Roasted Napa Cabbage Cranberry Jam
The ultimate comfort food, Roasted Duck Legs Roasted Napa Cabbage Cranberry Jam is rich, flavorful, and perfect for cozy gatherings. The savory duck, sweet cranberry jam, and roasted cabbage make for an easy weeknight dinner that will impress everyone. You won't want to miss out on making this dish tonight!
Equipment
- Frying Pan
- Oven
- Baking Sheet
Ingredients
- 2 duck legs
- 1/2 Napa 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 Napa 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 Napa 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
- Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
- Tip 2: You can freeze cooked duck legs for future meals. Just ensure they are properly wrapped to prevent freezer burn.
- Tip 3: Serve with roasted potatoes or a mixed green salad for a complete meal.
- Tip 4: Consider adding garlic or herbs like rosemary to the duck for additional flavor.
- Tip 5: Try a different fruit jam, like apricot or fig, if you want to switch things up.