Goosnargh Duck Legs with Red Cabbage and Apple
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Ingredients
- 4 duck legs
- 300 g red cabbage, shredded
- 2 apple
- 1 onion
- 2 tbsp cider vinegar
- 20 g butter
Nutrition (per serving)
- Calories
- 615 kcal
- Protein
- 36.8 g
- Carbohydrate
- 15.6 g
- of which sugars
- 12.8 g
- Fat
- 44.5 g
- of which saturates
- 15.6 g
- Fibre
- 3.9 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Season the duck legs well and roast on a tray for 50-55 minutes until the skin is crisp and the meat is cooked through with no pink remaining.
- 2
Meanwhile, melt the butter in a pan and cook the chopped onion for 5 minutes until softened.
- 3
Core and chop the apples and add to the pan with the shredded red cabbage and cider vinegar.
- 4
Cover and cook gently for 25 minutes, stirring occasionally, until the cabbage is soft and glossy.
- 5
Rest the duck legs for 5 minutes.
- 6
Serve the duck legs with the braised red cabbage and apple.
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