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Roasted Duck Legs with Apples and Braised Red Cabbage

Roast Duck Leg, Kacsapecsenye

I was looking forward to making dish because can’t remember the last time I ate this popular Hungarian roast with the obligatory braised red cabbage.  Duck legs make a very fine roast, as I just re-discovered myself. Crunchy, juicy and meltingly-textury, nothing like other meats I tasted. The smell in my kitchen with the fruity red cabbage, gamey roast duck and caramelised onion potatoes would put a smile on my face while thinking of dinner parties, champagne and laughter for some reason!

Ingredients for the duck, 4 portions:

  • 4 duck legs
  • salt, pepper
  • 4 small apples peeled, cored and sliced into chunks
  • 100ml water

How to make:

  1. Wash the duck legs and pat-dry with a towel
  2. Score lines onto the fatty part of the skin with a sharp knife carefully not to cut into the flesh
  3. Rub salt and pepper into the legs
  4. Place the meat with the apples in a higher walled roasting tray, add 100ml of water, cover with tin foil and cook till tender for about 1.5 – 2 hours on 160ºC
  5. Take off the tin foil, raise the temperature to 200C and cook till the skin looks nicely roasted, baste with the cooking liquid/fat from the dish.

Serve with braised red cabbage and caramelised onion potatoes.

Roast duck legs with Hungarian braised red cabbage, kacsapecsenye

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