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Braised or Slow-Roasted Duck Legs with Red Cabbage and Juniper Berries
- Makes
6
main-course servings - Difficulty
Medium
Published 2003
Use either braised or roasted duck legs for this dish. If you’re making the recipe with roasted duck legs, use broth or water instead of the braising liquid.
Ingredients
6 2 cups 6
Method
If you’re using the braised duck legs, follow the recipe up to the point where you’ve strained and degreased the braising liquid but haven’t yeat reduced it, and reserve both.
Cut the stem off the cabbage where it joins at the base, and quarter the cabbage vertically. Cut out and discard the strip of white core that runs along each of the four wedges, then slice the wedges, crosswise, a
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