Braised or Slow-Roasted Duck Legs with Red Cabbage and Juniper Berries

Preparation info
  • Makes


    main-course servings
    • Difficulty


Appears in
The Duck Cookbook

By James Peterson

Published 2003

  • About

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.



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