Roast leg of duck with red cabbage and potato sauce

Roast leg of duck with red cabbage and potato sauce

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  • Serves: Up to 2 people

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Roast leg of duck with red cabbage and potato sauce

Good old family cooking! Why not invite your mother to dinner? She’ll love your roast duck.

Serves: 2


The duck

1. Spice the legs with salt and pepper.
2. Brown in frying pan from both sides in a little oil and then roast in the preheated oven lying on their skin side at 200 ºC (fan oven 180 ºC) for app. 35 minutes.

The red cabbage

1. Cut the red cabbage into very fine strips; then the onion too.
2 .Lightly fry your onion strips in butter, add sugar and 1 tbsp. cranberries and let the mixture thicken a little.
3. Quench with a dash of balsamico and the red wine.
4. Cook the red cabbage in boiling salted water for app. 3 minutes. Then drain and add it to the red wine sauce.
5. Add 1 to 2 cups of broth and 1 pinch of cinnamon. Cook for app. 10 minutes with closed lid. Turn down heat and cook at low heat without lid for another 5 minutes.
6. Then flavour to taste with salt and pepper and bind with the corn flour dissolved in a little cold water.

The potato sauce

1. Peel and dice the potatoes, then cook them covered by the remaining broth until done.
2. Pour the stock so produced into a container. Mix half the potatoes and the stock with your Braun Multiquick hand blender to give it a creamy consistency. Flavour with salt and pepper and reheat the remaining diced potatoes in the stock.
3. Place the red cabbage in the middle of the plates, pour potato sauce around it, sprinkle the remaining cranberries on the sauce and place the leg of duck on top.

Our tip

You can alternately braise the duck legs in red wine and broth with the pre-fried onions at 140 °C. That will take 1 hour longer, but give you a meat sauce.


2 legs of duck (app. 180 g each)
¼ red cabbage
2 tbsp. cranberry conserve
1 pinch cinnamon powder
1 onion
balsamico vinegar
1 glass red wine
app. 4 cups of broth
2 potatoes
salt, pepper, oil
2 tbsp. butter
1 tbsp. sugar
1 tsp. corn flour

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