Enjoy the tastefulness of this Roast Duck Leg with Steamed Purple Cabbage dish. The duck legs are cooked to crisp, golden brown outside and moist, succulent inside and packed with intense taste. On the side of the duck, there is steamed purple cabbage that contributes a burst of color on the dish as well as a very distinct taste that is slightly sweet and tangy to balance the oily duck. The blend of these two also offer good proportions, when it comes to food texture and flavor making it quite a formidable meal. Great for a dinner party, for entertaining friends or for a romantic dinner for two at home this dish look and taste tremendous.
Ingredients:
2 duck legs
1 small head of purple cabbage, thinly sliced
2 cloves of garlic, minced
1 teaspoon of dried thyme
Salt and pepper to taste
Olive oil
1/2 cup of chicken broth
Instructions:
Preheat your broiler to 400°F (200°C).
Wipe the duck legs off with paper towels and season them liberally with salt, pepper, and dried thyme.
Heat an enormous stove safe skillet over medium-high intensity and add a sprinkle of olive oil.
Burn the duck legs skin side down until seared and fresh, around 5-7 minutes. Flip the legs and burn the opposite side for an additional 5 minutes.
Eliminate the duck legs from the skillet and put them to the side on a plate.
In a similar skillet, add the minced garlic and sauté briefly until fragrant.
Add the meagerly cut purple cabbage to the skillet and season with salt and pepper. Cook for around 5 minutes until marginally relaxed.
Pour in the chicken stock and blend well. Put the duck legs on top of the cabbage.
Move the skillet to the preheated stove and dish for around 45-50 minutes or until the duck legs are cooked through and the skin is firm.
Serve the dish duck legs with the steamed purple cabbage as an afterthought. Appreciate!