Crispy duck legs with roast potatoes and red cabbage
Duck legs with shatteringly crisp skin, golden roast potatoes and sweet-sour red cabbage.
- Time2 hr
- LevelMedium
- Costabout £2.95 a head
- Oven170°C (150°C fan)
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Prick the duck skin all over and rub with salt and thyme. Place on a rack over a roasting tin.
- 2
Roast for 1 hour 15 minutes, until the skin is golden and the meat is tender.
75 min - 3
Pour the fat from the tin into a bowl. Put the potatoes in a pan of boiling water for 7 minutes, drain, shake to roughen, then toss with 3 tbsp of the duck fat and the oil.
7 min - 4
Turn the oven up to 220°C (200°C fan). Roast the potatoes on a tray for 45 minutes, turning once, with the duck on the shelf above for the last 20 minutes to crisp.
45 min - 5
Meanwhile, melt the spread in a pan. Add the cabbage, apple, vinegar, honey and water. Cover and cook for 30 minutes, stirring now and then.
30 min - 6
Serve the duck with the potatoes and cabbage.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.