Roasted leg of duck with sautéed cabbage, raisins & pomegranate

Roasted leg of duck with sautéed cabbage, raisins & pomegranate

At the table

By
From
Basque
Serves
4
Photographer
Laura Edwards

The spring water from the Basque area is what makes the vegetables from this part of the world so special.

In this recipe, I cook the cabbage the way my mum does, for a very long time. The addition of vinegar will help to cut through the fat from the duck.

Ingredients

Quantity Ingredient
4 duck legs
sea salt
freshly ground black pepper
olive oil
2 small onions, sliced
1 star anise
1 orange, zest pared
175ml white wine
1 january king cabbage (or savoy), finely shredded, (about 300 g)
150g pancetta cubes
2 tablespoons moscatel vinegar or sherry vinegar
handful raisins
1 pomegranate, seeded

Method

  1. Preheat the over to 150°C.
  2. Season the duck legs. Heat a little oil in a pan and brown the duck legs all over. Put into a roasting tin with the onion, star anise, orange zest and wine. Cover with foil and roast for 1 hour, then remove the foil and roast for a further 30–45 minutes. Turn the heat up to 200°C for a final 10 minutes to help crisp the skin.
  3. Meanwhile, heat a little oil in a pan and add the cabbage and a splash of water. Cover and cook for 15 minutes, then remove the lid and cook for a further 5–10 minutes.
  4. Fry the pancetta in another pan with a little oil and, when crisp, add the vinegar and deglaze the pan. Toss the pancetta through the cabbage with the raisins and pomegranate seeds. Season and serve with the roasted duck and its juices.
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