Red Wine Glazed Duck Legs with Braised Red Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 927 cal. | (44 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 45.8 μg | (76 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,380 mg | (35 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 9.5 mg | (63 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 427 mg | |||
| Cholesterol | 212 mg | |||
| Complete sugar | 30 g |
Ingredients
- For the duck legs and sauce
- 4 duck legs
- 2 Tbsps vegetable oil
- 200 milliliters chicken stock
- 400 milliliters Red wine
- 100 milliliters Port wine
- 100 milliliters balsamic vinegar
- 4 Figs
- 100 grams Blueberries
- salt
- crushed Szechuan pepper
- For the red cabbage
- 500 grams Red cabbage
- 1 Apple
- 1 Tbsp butter
- 4 Tbsps Wine vinegar
- 100 milliliters Red wine
- 1 Tbsp Red currant jelly
- 2 whole cloves
- 1 pc Cinnamon stick (stick)
- salt
Preparation steps
For the duck legs: Season the duck legs with salt to taste. Sprinkle with the crushed Sichuan pepper. Heat the oil in an oven-proof skillet and sear the duck legs until golden. Stir in the stock. Place in a 140°C (approximately 285°F) oven and cool for 1 1/2 hours. If necessary, add more stock during cooking. Baste the duck with the pan juices regularly.
For the sauce: In a saucepan, combine the red wine with the port wine and balsamic. Bring to a boil and cook until reduced to a 1/4 and is thick. The long the sauce simmers, the more stirring is required.
For the red cabbage: Rinse the cabbage and thinly slice. Peel apple, quarter, core and finely dice. Heat the butter in a pot. Add the red cabbage and apples, and cook until just starting to soften. Stir in the vinegar, red wine, cinnamon and cloves, and simmer, covered, for 30 minutes. If necessary, add more wine. Remove the spices after 30 minutes and simmer the cabbage, uncovered, until the liquid evaporates. Stir in the currant jelly and season with salt to taste.
Remove the duck legs from the oven and drain off the pan juices. Glaze the duck with some of the sauce. Sprinkled with crushed Sichuan pepper to taste. Place in the oven for a few minutes until the glaze adheres to the duck legs.
Meanwhile, quarter the figs. Rinse the blueberries and pat dry. Stir the figs and blueberries into the sauce. Season with salt to taste.
For serving: Divide the red cabbage between warm plates. Top with the duck legs and the sauce with figs and blueberries. If desired, serve with crispy carrot straws.
