Braised Duck Legs with Red Cabbage and Sherry
- Preparation : 30 minutes
- Cooking : 130 minutes
- Portions : 4
- 4 fresh Brome Lake Ducks legs
- 15 ml (1 tbsp) duck fat or grapeseed oil
- Salt and pepper
- Freshly grated nutmeg
- Garlic powder
- 250 ml (1 cup) duck stock or chicken bouillon
- 1 medium red cabbage, heart removed and thinly sliced
- 167 ml (2/3 cup) sherry
- 2 to 3 white potatoes, thoroughly washed and cut into thick slices
Preheat the oven to 180 °C (350 °F).
Sear the duck legs in the duck fat for 6 to 8 minutes (skin side down first) on medium heat in a large skillet with a lid. While searing, season to taste with salt, pepper, nutmeg and garlic powder.
Moisten with some of the duck stock and turn heat down to low. Cover and braise for 30 minutes.
Remove the legs from the pan and set aside on a plate. Add the cabbage to the pan and season with salt to taste.
Add the sherry and potato slices to the pan. Lay the duck legs on top and cover.
Cook for 45 minutes in the oven, then remove the lid and continue cooking for another 45 minutes. To brown the top of the legs, put them under the broiler at the end of cooking.
Remove from the oven and serve immediately with sesame green beans.