4.8 Trusted Shops 22.167 reviews

NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Gestoofde eendenbouten met rode kool en sinaasappel

Christmas Main course Braised dish Festive Duck Winter

Christmas calls for a dish that makes an impression without you spending the whole evening in the kitchen. These braised duck legs are exactly that: rich flavours, melt-in-your-mouth meat and a sauce you'll want to lick up. Place them in a good cast-iron braising pan over low heat and let the pan do the work. For a festive atmosphere around the table, also take a look at the Christmas collection for the most beautiful table decorations and serving dishes.

x_ckl_recipe_markerBraised duck legs with red cabbage and orange Tender duck legs slowly braised with red cabbage, orange and herbs. This is the Christmas dinner everyone will be asking for. How to make braised duck legs with red cabbage and orange? Main course French 4 servings 20 min 2 hr 20 min 5 min 2 hr 45 min

Preheat the oven to 160°C (conventional heat).
Pat the duck legs dry with paper towels and season them generously with salt and pepper.
Heat the braising pan over medium-high heat without adding extra fat. Place the duck legs skin-side down and cook for 6 to 8 minutes until the skin is golden brown and crispy. Turn them and cook another 3 minutes on the other side. Set the legs aside on a plate.
Pour off most of the rendered duck fat from the pan. Leave one tablespoon of fat and sauté the onion, garlic and celery in it over medium heat for 5 minutes.
Add the tomato passata, red port, chicken stock, orange zest, orange juice, thyme, rosemary and bay leaves. Stir everything well.
Add the shredded red cabbage to the pan and gently mix. Place the duck legs on top, skin-side up, so the skin stays dry and can crisp up in the oven.
Cover the braising pan with the lid and put it in the oven. Braise for 2 hours at 160°C. Remove the lid for the last 20 minutes so the skin can crisp further.
Remove the bay leaves and the sprigs of thyme and rosemary. Taste the sauce and season with salt, pepper and, if desired, a splash of red port.
Serve the duck legs with the red cabbage and sauce straight from the pan at the table, with mashed potatoes or crispy roasted potatoes on the side. Garnish with some fresh strips of orange peel.

Christmas Main course Braised dish Festive Duck Winter 4 duck legs 1 red onion, roughly chopped 3 garlic cloves, finely chopped 2 celery stalks, chopped 300 g red cabbage, finely shredded 200 ml red port 200 ml chicken stock 150 ml tomato passata Zest and juice of 1 orange 4 sprigs fresh thyme 2 sprigs fresh rosemary 3 bay leaves Salt and freshly ground black pepper to taste Fresh strips of orange peel to garnish Cast-iron braising pan with lid Grater Cutting board Sharp knife Paper towels Christmas christmas Cast iron Casserole cast-iron-casserole Chopping Board chopping-board Knives knives Cookinglife Casserole Cast Iron ø 24 cm Blackwell ["Braadpan"] Blackwell Lid Lifter for Casserole - Dutch Oven - Black Steel - 42 cm Blackwell Deksellifter Cookinglife Frying Pan HexaCook Hybrid Pan ø 20 cm - NON STICK - suitable for all heat sources - ceramic non-stick coating Cookinglife Koekenpan Cookinglife Soup Bowls / Bowls Rhythm & Lines ø 14 cm - 4 Pieces Cookinglife Kom Roasted duck breast with orange glaze and Christmas vegetables foodies-geroosterde-eendenborst-met-sinaasappel-glaze-en-kerstgroenten Braised wild boar with red wine and winter vegetables foodies-gestoofde-wild-zwijn-met-rode-wijn-en-wintergroenten Christmas turkey with herb butter and roasted vegetables foodies-kerstkalkoen-met-kruidentboter-en-geroosterde-groenten Rindsrouladen met rode wijnsaus foodies-rindsrouladen-met-rode-wijnsaus

Recipe

Braised duck legs with red cabbage and orange

Tender duck legs slowly braised with red cabbage, orange and herbs. This is the Christmas dinner everyone will be asking for.

Course	Main course
Kitchen	French
Servings	4 servings

Preparation time

Preparation time	20 min
Time in oven	2 hr 20 min
Stiffen up min.	5 min
Total	2 hr 45 min

Equipment

Cast-iron braising pan with lid
Grater
Cutting board
Sharp knife
Paper towels

Ingredients

4 duck legs
1 red onion, roughly chopped
3 garlic cloves, finely chopped
2 celery stalks, chopped
300 g red cabbage, finely shredded
200 ml red port
200 ml chicken stock
150 ml tomato passata
Zest and juice of 1 orange
4 sprigs fresh thyme
2 sprigs fresh rosemary
3 bay leaves
Salt and freshly ground black pepper to taste
Fresh strips of orange peel to garnish

How to make braised duck legs with red cabbage and orange?

Preheat the oven to 160°C (conventional heat).
Pat the duck legs dry with paper towels and season them generously with salt and pepper.
Heat the braising pan over medium-high heat without adding extra fat. Place the duck legs skin-side down and cook for 6 to 8 minutes until the skin is golden brown and crispy. Turn them and cook another 3 minutes on the other side. Set the legs aside on a plate.
Pour off most of the rendered duck fat from the pan. Leave one tablespoon of fat and sauté the onion, garlic and celery in it over medium heat for 5 minutes.
Add the tomato passata, red port, chicken stock, orange zest, orange juice, thyme, rosemary and bay leaves. Stir everything well.
Add the shredded red cabbage to the pan and gently mix. Place the duck legs on top, skin-side up, so the skin stays dry and can crisp up in the oven.
Cover the braising pan with the lid and put it in the oven. Braise for 2 hours at 160°C. Remove the lid for the last 20 minutes so the skin can crisp further.
Remove the bay leaves and the sprigs of thyme and rosemary. Taste the sauce and season with salt, pepper and, if desired, a splash of red port.
Serve the duck legs with the red cabbage and sauce straight from the pan at the table, with mashed potatoes or crispy roasted potatoes on the side. Garnish with some fresh strips of orange peel.

Cooking mode Prevents your screen from going to sleep

A cast-iron braising pan is truly the secret weapon for dishes like this. Cast iron distributes heat slowly and evenly, which produces meat that falls off the bone and a sauce with depth. The more you use the pan, the better it gets. This is not disposable kitchenware but a tool that will last for generations.

Want to make your Christmas table complete? Pair this dish with beautiful Christmas tableware, atmospheric candles and the right serving dishes. That way you turn the Christmas dinner into not just a meal but an evening everyone remembers. Browse Cookinglife's Christmas collection and choose what fits your table.

Related recipes

Roasted duck breast with orange glaze and Christmas vegetables

Juicy duck breast with an aromatic orange glaze, roasted winter vegetables and a rich jus. This is the Christmas dinner your guests will be talking about for a long time.

View post

Braised wild boar with red wine and winter vegetables

A rich stew of wild boar with red wine, juniper berries and winter vegetables. This is the Christmas dinner your guests will be talking about long after the meal.

View post

Christmas turkey with herb butter and roasted vegetables

A festive turkey with a rich herb butter, roasted on a bed of winter vegetables. This is the recipe everyone asks for.

View post

Rindsrouladen met rode wijnsaus

Rindsrouladen zijn dunne lapjes rundvlees gevuld met mosterd, spek, augurk en ui, strak opgerold en langzaam gegaard in een rijke rode wijnsaus. Een gerecht dat de tijd krijgt die het verdient.

View post