Duck-Stuffed Cabbage Rolls

Choux Farcis aux Cuisses de Canard

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


  1. 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