Duck-Stuffed Cabbage Rolls

Name: Duck-Stuffed Cabbage Rolls (Choux Farcis aux Cuisses de Canard)
Yield: Serves 6
Cuisine: France
Ingredients: 2 medium onions, chopped; 2 medium carrots, sliced; Coarse kosher salt and freshly ground pepper; 3 plum tomatoes, halved, seeded, and coarsely chopped; Herb bouquet: 2 sprigs each parsley and thyme, 2 imported bay leaves, 1 celery leaf, and 2 scallions tied together with string; 3 garlic cloves, smashed; 1 cup dry white wine; 6 whole Pekin or Moulard duck legs (3 to 3½ pounds); 1 large of head green cabbage, about 3 pounds; 5 ounces lean pancetta or ventrèche, finely diced; Torn fresh flat-leaf parsley leaves; 1 large tart green apple, such as Granny Smith

Choux Farcis aux Cuisses de Canard

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Incredibly moist and tender, with an herb stuffing and a sauce thickened with pureed tart apple, these rolls should be served the day they are made, since refrigeration tends to dry them out. You can make them a few hours in advance and keep them warm in their cooking juices.

Ingredients

1 large of head green cabbage, about 3 pounds
6 whole Pekin or Moulard duck legs

Europe
France
Main course
Gluten-free

Method

Discard the tough outer cabbage leaves and cut out the tough core. Slip the entire head into a large pot of boiling water for 5 minutes, or until the outer leaves are supple. Remove and rinse under cold running water until cool enough to handle. Carefully separate and reserve 12 to 15 large leaves; use the remaining cabbage for some other purpose. Drain the leaves on kitche