Ingredients:

  • 4 duck legs, skin-on (approx. 1 lb / 450g each)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb Yukon Gold potatoes, cut into 2-inch chunks
  • 1/2 head green cabbage, cut into thick wedges (approx. 1 lb / 450g)
  • 1 large yellow onion, diced (150g)
  • 3 cloves garlic, smashed (15g)
  • 1 1/2 cups chicken stock (350ml)
  • 1/4 cup dry white wine (60ml)
  • 1 tbsp apple cider vinegar (15ml)
  • 2 sprigs fresh thyme
  • 1 bay leaf

Instructions:

  1. Pat the duck legs completely dry with paper towels and season generously with salt and pepper.
  2. Place duck legs skin-side down in a cold Dutch oven. Turn heat to medium.
  3. Sear for 8–12 minutes without moving them, until the skin is a deep mahogany-colored and crispy.
  4. Flip and sear for another 3–5 minutes. Remove duck from the pot and set aside on a plate, leaving about 3 tbsp (45g) of duck fat in the pot.
  5. In the remaining duck fat, add the diced onion. Sauté over medium heat until translucent and starting to brown (about 5 minutes).
  6. Stir in the smashed garlic and cook for 1 minute until fragrant.
  7. Add the potato chunks and cabbage wedges. Stir to coat in the fat and sear until the edges of the cabbage are charred and the potatoes have a golden crust.
  8. Deglaze the pot by pouring in the white wine, scraping the bottom with a wooden spoon to release the browned bits.
  9. Pour in the stock and apple cider vinegar. Nestled the seared duck legs back into the pot, skin-side UP.
  10. Tuck in the thyme sprigs and bay leaf.
  11. Cover with a tight-fitting lid, reduce heat to low, and simmer gently for 50–60 minutes.
  12. Remove the lid. If the sauce is too thin, remove the duck and vegetables and simmer the liquid on high for 5 minutes to reduce.
  13. Taste the sauce and add a final pinch of salt or pepper if needed. Optionally, place the pot under a broiler for 2–3 minutes for a shattering crust.