The Kitchen
|
Great Italian Chefs
|
  • Recipes
        • Meat and Poultry
        • Beef
        • Chicken
        • Duck
        • Lamb
        • Pork
        • See more
        • Fish and Seafood
        • Cod
        • Prawn
        • Sea bass
        • Hake
        • Salmon
        • See more
        • Courses
        • Canapés
        • Starters
        • Mains
        • Sides
        • Desserts
        • Petits fours
        • Dish type
        • Curry
        • Soup
        • Pasta
        • Salad
        • One-pot
        • Stew
        • Diets
        • Vegetarian
        • Vegan
        • Pescatarian
        • Gluten-free
        • Dairy-free
        • Low carb
        • Cakes and Baking
        • Easy cake
        • Loaf cake
        • Layer cake
        • Tarts
        • Pâtisserie
        • See more
        • Occasions
        • Dinner party
        • Breakfast
        • Party
        • Sunday roast
        • All-day brunch
        • Cuisine
        • Mexican
        • Italian
        • Indian
        • Thai
        • Chinese
        • French
        • Everyday and easy
        • Midweek meal
        • Easy pie
        • Easy chicken
        • Easy vegan
        • Easy curry
        • See all easy recipes
        • Seasonal
        • Celeriac
        • Cauliflower
        • Kale
        • Rhubarb
        • Blood orange
        • Asparagus
    • After something else? Take a look at what's new and get inspired.

      LATEST RECIPES
  • Chefs
  • How to Cook
        • Meat and poultry
        • Chicken
        • Beef
        • Lamb
        • Pork
        • Duck
        • See all
        • Fish and seafood
        • Monkfish
        • Haddock
        • Sea bass
        • Mackerel
        • Red mullet
        • See all
        • Vegetables
        • Beetroot
        • Butternut squash
        • Red cabbage
        • Sweet potato
        • Tomato
        • See all
        • Knife skills
        • Butchery
        • Fish preparation
        • Vegetable preparation
        • Chiffonade
        • Sharpen a knife
        • See all
        • Cakes and baking
        • Line a tart tin
        • Blind bake
        • Make macarons
        • Bake cakes
        • Make sweet pastry
        • Make biscuits
        • Sous vide
        • Sous vide meat
        • Sous vide fish
        • Sous vide vegetables
        • Sous vide fruit
        • Tips and tricks
        • See all
        • Pickling
        • Pickle asparagus
        • Pickle mackerel
        • Pickle gooseberries
        • Pickle cucumber
        • Pickle red cabbage
        • See all
        • Chef tricks
        • Brining
        • Fish stock
        • Rib-eye steak
        • Chorizo crisps
        • Pomme purée
        • Crispy chicken skin
    • Can't see what you're looking for? Browse our collection of cooking guides.

      View All
  • Features
  • Competitions
Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod

  • Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
  • Beef
  • Chicken
  • Duck
  • Lamb
  • Pork
  • See more
Fish and Seafood
  • Cod
  • Prawn
  • Sea bass
  • Hake
  • Salmon
  • See more
Courses
  • Canapés
  • Starters
  • Mains
  • Sides
  • Desserts
  • Petits fours
Dish type
  • Curry
  • Soup
  • Pasta
  • Salad
  • One-pot
  • Stew
Diets
  • Vegetarian
  • Vegan
  • Pescatarian
  • Gluten-free
  • Dairy-free
  • Low carb
Cakes and Baking
  • Easy cake
  • Loaf cake
  • Layer cake
  • Tarts
  • Pâtisserie
  • See more
Occasions
  • Dinner party
  • Breakfast
  • Party
  • Sunday roast
  • All-day brunch
Cuisine
  • Mexican
  • Italian
  • Indian
  • Thai
  • Chinese
  • French
Everyday and easy
  • Midweek meal
  • Easy pie
  • Easy chicken
  • Easy vegan
  • Easy curry
  • See all easy recipes
Seasonal
  • Celeriac
  • Cauliflower
  • Kale
  • Rhubarb
  • Blood orange
  • Asparagus
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
  • Chicken
  • Beef
  • Lamb
  • Pork
  • Duck
  • See all
Fish and seafood
  • Monkfish
  • Haddock
  • Sea bass
  • Mackerel
  • Red mullet
  • See all
Vegetables
  • Beetroot
  • Butternut squash
  • Red cabbage
  • Sweet potato
  • Tomato
  • See all
Knife skills
  • Butchery
  • Fish preparation
  • Vegetable preparation
  • Chiffonade
  • Sharpen a knife
  • See all
Cakes and baking
  • Line a tart tin
  • Blind bake
  • Make macarons
  • Bake cakes
  • Make sweet pastry
  • Make biscuits
Sous vide
  • Sous vide meat
  • Sous vide fish
  • Sous vide vegetables
  • Sous vide fruit
  • Tips and tricks
  • See all
Pickling
  • Pickle asparagus
  • Pickle mackerel
  • Pickle gooseberries
  • Pickle cucumber
  • Pickle red cabbage
  • See all
Chef tricks
  • Brining
  • Fish stock
  • Rib-eye steak
  • Chorizo crisps
  • Pomme purée
  • Crispy chicken skin
|
Braised Duck Leg Recipe, Red Cabbage & Apples
by Andy Waters
2
3 hours
Ingredients

Braised duck leg

  • 4 duck legs
  • 2 large onions, large dice
  • vegetable oil
  • 2 carrots, large dice
  • 1 cinnamon stick
  • 3 star anise
  • 5 bay leaves
  • 1 sprig of rosemary
  • 1.5l chicken stock
  • salt
  • pepper

Braised red cabbage

  • 1 red cabbage, finely shredded
  • 125ml of red wine vinegar
  • 100g of brown sugar
  • 1 large onion, finely sliced
  • 750ml of red wine
  • 1 tsp green peppercorns
  • 1 tsp juniper berries
  • 1 sprig of sage

Green peppercorn duck sauce

  • 500ml of beef stock
  • 1/2 tsp green peppercorns, ground
  • 1 sprig of rosemary
  • 100ml of cream

Caramelised apples

  • 2 Granny Smith apples, peeled and turned or cut into wedges
  • 500ml of apple juice
  • 1 knob of clarified butter
Method
1
Start this duck recipe with the duck legs. Preheat the oven to 160˚C/gas mark 3. Remove the knuckle off the end of the drumstick and set aside until required
  • 4 duck legs
2
Heat a small amount of vegetable oil in a large pan on a medium heat. Add the onion, carrot, cinnamon, star anise, bay leaf and rosemary and cook for 5 minutes, allowing the vegetables to colour slightly
  • 2 large onions
  • vegetable oil
  • 2 carrots
  • 1 cinnamon stick
  • 5 bay leaves
  • 1 sprig of rosemary
3
Add the duck legs and a healthy seasoning of salt and pepper. Cover with chicken stock and bring to the simmer. Place the pan in the oven for for 2-2 1/2 hours, or until the meat in very tender. Remove from the oven and allow to cool in the liquid
  • 1.5ml of chicken stock
  • salt
  • pepper
4
For the braised red cabbage, combine the vinegar and sugar in large pan and bring to a simmer. Reduce until it resembles a thin syrup consistency before adding the cabbage and onion. Sweat for 15 minutes
  • 1 red cabbage
  • 125ml of red wine vinegar
  • 100g of brown sugar
  • 1 large onion
5
Cover the cabbage with the red wine, adding the juniper berries, peppercorns and sage. Cook on low heat until the red wine has reduced down to a syrup and the cabbage is soft and tender. Season to taste with salt and set aside until required
  • 1 tsp green peppercorns
  • 750ml of red wine
  • 1 tsp juniper berries
  • 1 sprig of sage
6
For the duck sauce, place the beef stock and rosemary in a pan and bring to the boil. Reduce to the simmer and reduce to 375ml. Add the ground peppercorns and enough cream to give a strong coffee colour to the finish. Season to taste and set aside until required
  • 500ml of beef stock
  • 1/2 tsp green peppercorns
  • 1 sprig of rosemary
  • 100ml of cream
7
For the caramelised apples, add enough clarified butter to generously coat the base of a large frying pan. Place the pan on a medium heat and allow it come to temperature
  • 1 knob of clarified butter
8
Add the apples to the pan and toss gently until you have an even golden brown colour all over. Add the apple juice in small amounts and reduce, tossing the apples as you go. Repeat until all the juice has been used and the apples have nice glaze. Remove from the pan onto a small oven tray
  • 500ml of apple juice
  • 2 Granny Smith apples
9
To serve the duck, heat the grill and place the leg under the heat, skin side up until crispy. Meanwhile, heat the cabbage, sauce and apples and when hot divide the cabbage between 4 plates. Place the duck on top, the apples and around and drizzle with sauce

NAVIGATE

  • Home
  • Recipes
  • Michelin star results 2022
  • Chefs
  • Restaurant map
  • Ingredients
  • Recipe collections
  • Features
  • How to cook
  • Competitions

FOLLOW

SITES

Great British ChefsGreat Italian Chefs

INFORMATION

  • Contact
  • Work with us
  • Insights and consultancy
  • Great British Chefs shop
  • Great British Chefs x TheFoodMarket.com
  • Join our Great British Chefs Cookbook Club
  • FAQs
  • About us
  • Jobs
  • Contributors
  • Photography
  • Policies
  • T's and C's
© 2023
Sign in here.