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Confit Duck with Apple Balsamic Cabbage

A delightful dish combining tender slow-cooked duck with sweet and tangy apple balsamic cabbage, perfect for special occasions.
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Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Confit Duck
  • 4 pieces Duck legs
  • 2 teaspoons Salt For seasoning
  • 4 cloves Garlic cloves Crushed
  • 2 sprigs Fresh thyme For flavoring
  • 2 cups Duck fat Or vegetable oil if necessary
For the Apple Balsamic Cabbage
  • 1 head Cabbage Red or green, thinly sliced
  • 2 pieces Apples Sweet variety like Gala or Fuji, chopped
  • 3 tablespoons Balsamic vinegar
  • 1 tablespoon Sugar For sweetness
  • 2 tablespoons Olive oil For sautéing
  • 1 teaspoon Black pepper To taste

Method
 

Preparation
  1. Season the duck legs with salt, garlic, and thyme. Cover and let marinate in the fridge for a few hours or overnight.
Cooking Duck
  1. Preheat your oven to 120°C (250°F). Place marinated duck legs in the pot and cover with duck fat. Bake for 2-3 hours until tender.
Prepare Cabbage
  1. While the duck is cooking, thinly slice the cabbage and chop the apples. Heat olive oil in a skillet over medium heat.
  2. Add the cabbage and sauté for about 5 minutes until it begins to soften.
Combine Ingredients
  1. Stir in the chopped apples, balsamic vinegar, and sugar. Cook for another 5-10 minutes until the apples are tender.
  2. Season with salt and black pepper to taste, then remove from heat.
Serve
  1. Remove the duck from the pot and let rest for a few minutes. Serve the duck on a plate with the apple balsamic cabbage on the side.

Notes

Garnish with fresh thyme or a drizzle of balsamic vinegar. This dish pairs well with mashed potatoes or crusty bread, and it's best enjoyed fresh.