- 4 Duck legs
- 50g sugar
- 50ml sherry vinegar
- 100ml red wine
- 2 sprigs rosemary
- 2 quince
- 100ml water
- 100g sugar
- 2 lemons
- Ingredients for cabbage:
- 1 red cabbage
- 1 tsp caraway seed
- 1 tsp allspice seeds
- 50ml sherry vinegar
- 50g sugar
- 100ml Red wine
- ½ bunch parsley
Braised duck leg, spiced red cabbage and quince
Louis Solley
30th September 2015
Braised duck leg, spiced red cabbage and quince
Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following braised duck leg, spiced red cabbage and quince recipe, by Louis Solley of Jago Restaurant, a try?
Ingredients
Method
Place duck legs in a dish with the wine, sugar, vinegar and rosemary.
Cover and cook for 2 hours at 160°C.
Remove covering and cook for a further 10 minutes at 200 °C.
Quarter and de-seed the quince, cut into slices and poach in the water, sugar, lemon juice and zest for around 8 minutes or until tender.
Place all the ingredients for the cabbage in a pan, cover and cook for 2 hours at 160°C.
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.
In a pan glaze the duck legs and quince in your reduced sauce.
Finally chop parsley and stir through your cabbage.
Place in the bottom of your dish, put the duck on top and pour the sauce all over it.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
