Duck legs with red cabbage

Name: Duck legs with red cabbage (Knusprige Entenkeule mit Rotkohl)
Cuisine: German
Ingredients: 8 duck legs or 4 goose legs; 8 duck legs or 4 goose legs; 15 ml/1 tbsp oil; 10 ml/2 tsp tomato purée (paste); 10 ml/2 tsp tomato purée (paste); 200 l/7 fl oz/scant 1 cup red wine; salt and ground white pepper; salt and ground white pepper; chopped parsley, to garnish; potato dumplings, to serve; 3 onions; 60 g/2½ oz lard; 1 red cabbage, quartered, cored and finely sliced; 100 ml/3½ fl oz/scant ½ cup red wine vinegar; 15 ml/1 tbsp sugar; 2 bay leaves; 3 pieces star anise; 1 cinnamon stick; 200 ml/7 fl oz/scant 1 cup apple juice; 2 apples, chopped; 30 ml/2 tbsp redcurrant jelly; 5 ml/1 tsp cornflour (cornstarch); 5 ml/1 tsp cornflour (cornstarch)

Knusprige Entenkeule mit Rotkohl

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

This is another Christmas dish, traditionally served with potato dumplings. Germans will usually use goose legs rather than duck legs, but if goose is not available, duck legs have the same rich texture and flavour.

Ingredients

8 duck legs or 4 goose legs
15 ml/1 tbsp

Europe
Germany
Main course
Christmas

Method

To make the cabbage, chop two of the onions, melt the lard in a large pan and fry the onion for 2 minutes. Add the cabbage, vinegar, sugar, spices and apple juice, bring to the boil, cover and simmer for 30 minutes. Stir in the apples and redcurrant jelly and cook for a further 45 minutes, adding more apple juice if necessary. Towards the end of the cooking time, blend t