Slow-Roasted Duck Thighs with Red Cabbage and Apples

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Preparation info
  • Makes

    6

    Main-Course Servings
    • Difficulty

      Easy

Appears in
Cooking

By James Peterson

Published 2007

  • About

The sweetness of the apples and the tartness of the vinegar make this a great combination. Use a sharp knife to shred the cabbage.

Ingredients

  • Slow-Roasted Duck Thighs (opposite)
  • 1 small red cabbage, shredded 10 juniper berries, crushed
  • 4 tart apples, peeled, cored, and cut into ½-inch dice

Method

Roast the thighs as directed, using a pot large enough to hold the cabbage, apples, and thighs. When the thighs are about 30 minutes away from being done, pour out all but about 3 tablespoons of the fat, and add the cabbage and crushed juniper berries and cook, covered until shrunk by half, about 20