Roast Duck with Red Cabbage and Potato

Step 1

Preheat oven to 180°C (350°F). Pat the 2 duck legs dry and score the skin. Season with 0.5 tsp salt and 0.25 tsp pepper.

Step 2

Place duck legs skin-side down in a cold oven-safe skillet. Heat over medium for 8 minutes until skin is golden and crisp, then flip and roast for 25 minutes until internal temperature reaches 75°C (165°F).

Step 3

While duck roasts, shred 300g red cabbage and slice 1 apple. In a pot, melt 1 tbsp butter over medium heat, add cabbage and apple, season with remaining salt and pepper. Cook, stirring, for 15 minutes until tender and slightly caramelized.

Step 4

Boil 300g potatoes in salted water for 20 minutes until fork-tender. Drain and toss with 1 tbsp butter.

Step 5

Plate the duck with cabbage and potatoes. Spoon 2 tbsp apple jam over the duck or cabbage. Garnish with parsley if desired.

Step 6

Rest the duck for 5 minutes before serving to keep it juicy.