Ingredients:

  • 4 duck legs (about 2.5 pounds or 1.1 kg), skin-on
  • Salt and freshly ground black pepper (to taste)
  • 2 tablespoons (30 ml) olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 small head green cabbage, sliced (about 4 cups or 280 g)
  • 4 medium potatoes, cut into chunks (about 1.5 pounds or 680 g)
  • 2 carrots, sliced
  • 2 cups (480 ml) chicken or duck broth
  • 1 tablespoon (15 ml) apple cider vinegar
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme

Instructions:

  1. Season the duck legs generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat.
  3. Sear duck legs, skin side down, until browned (about 5-7 minutes). Flip and brown the other side.
  4. Remove duck from the pot and set aside.
  5. In the same pot, add onion and sauté until translucent (about 3 minutes).
  6. Add minced garlic and cook until fragrant (about 1 minute).
  7. Add sliced cabbage and carrots, stirring to combine.
  8. Season with salt, pepper, and thyme. Cook until vegetables begin to soften (about 5 minutes).
  9. Place duck legs on top of the cabbage mixture.
  10. Pour chicken or duck broth and apple cider vinegar over the duck.
  11. Bring the mixture to a boil, then reduce heat to low.
  12. Cover and simmer for 1 hour.
  13. Add potato chunks to the pot and stir gently.
  14. Continue simmering covered for an additional 30 minutes, or until potatoes are tender and duck is falling off the bone.
  15. Taste and adjust seasonings as needed.
  16. Serve hot, garnished with fresh herbs if desired.