Braised duck leg, spiced red cabbage and quince
- ⏱ 2 hours 35 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
Braised duck legs served with spiced red cabbage, glazed quince and reduced sauce.
Adapted from The Staff Canteen.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Braised duck leg, s...
0/0
COOK 1COOK 2
1Marinate the duck
2Cook the cabbage
In a pan, place all the ingredients for the cabbage,...
3Plate and serve
+ 8 more steps in the app
Braised duck leg, s...
0/0
COOK 2COOK 1
1Marinate the duck
In a dish, place the duck legs with the red wine,...
2Cook the cabbage
3Plate and serve
+ 8 more steps in the app
Ingredients
- 4 duck legs
- 50 g sugar for the duck
- 50 ml sherry vinegar
- 100 ml red wine for the duck
- 2 sprig rosemary
- 2 quince
- 100 ml water
- 100 g sugar for the quince
- 2 lemons (juiced and zested)
- 1 red cabbage
- 1 tsp caraway seed
- 1 tsp allspice seeds
- 100 ml red wine for the cabbage
- ½ bunch parsley
The full plan
Split between two cooks — each step says who's on it.
1. Marinate the duck COOK 1
- In a dish, place the duck legs with the red wine, sugar, vinegar and rosemary
2. Cook the cabbage COOK 2
- In a pan, place all the ingredients for the cabbage, cover and cook for 2 hours at 160°C
3. Mise en place COOK 2
- Prep 2 lemons: juice and zest
4. Braise the duck COOK 1
- Cover and cook for 2 hours at 160°C
5. Poach the quince COOK 2
- In a pan, quarter and de-seed the quince, cut it into slices, and poach it in the water, sugar, lemon juice and zest for around 8 minutes or until tender
6. Chop the parsley COOK 1
- Finally chop the parsley
🤝 Cook 2 hands over the cabbage.
7. Finish the cabbage COOK 1
- Stir the parsley through your cabbage
🤝 Cook 2 hands the pan to Cook 1.
8. Brown the duck COOK 1
- Remove the covering and cook for a further 10 minutes at 200°C
9. Reduce the sauce COOK 2
- Combine the liquor for the quince with the juice from the duck and reduce by half or until it coats the back of your spoon
🤝 Cook 1 hands over the duck.
10. Glaze duck and quince COOK 2
- In a pan, glaze the duck legs and quince in your reduced sauce
11. Plate and serve BOTH
- Place the cabbage in the bottom of your dish, put the duck on top and pour the sauce all over it
See it in action
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