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Honey Roast Duck Leg with Beetroot and Red Cabbage

HG Walter

2 hours 15 minutes

Total Time

5 minutes

Prep Time

2 hours 10 minutes

Cook Time

2

Feeds

This is a much simpler alternative to cooking duck legs that don’t require a long salting process or tonnes of duck fat that you’ll otherwise never use.

The cabbage will be the longest process, but the prep time is very short, and it can be kept in the fridge for months once it’s made.

The duck legs will take about 2 hours to cook, so if you put it on at the same time as the beetroot it should work out perfectly.

Honey Roast Duck Leg with Beetroot and Red Cabbage

Ingredients

  • 2 large duck legs
  • 400-500g raw beetroot
  • 200g shredded red cabbage
  • 50ml honey
  • Vegetable Oil
  • Salt and pepper to season
  • Nasturtium leaves to garnish

For the fermented cabbage:

1

Place the shredded cabbage in a sterilized jar and pack down as much as possible.

2

Next, make a brine to cover the cabbage. We recommend using 2% salt brine, so for 100g of water, you’ll need 2g of salt. Bring the water to the boil, add the salt to dissolve then leave to cool to room temperature before pouring over the jarred cabbage, ensuring the cabbage is fully submerged.

3

Seal with an airtight lid and leave at room temperature for 7-10 days. Once ready it can be stored for a few months in the fridge and used for lots of other dishes.

Method:

1
Preheat the oven to 150˚C. Poke the beetroot all over with a small knife and place on small mounds of salt on an oven tray, cover with foil and bake for 60-90 minutes until the beetroot is tender. You’ll know it's ready when the knife slides in easily without too much resistance.
2
Leave to cool at room temperature until cool enough to handle. The skin should simply just peel off by using the back of a knife. Once peeled cut into wedges and set aside or in the fridge to be used the following day.
3
Oil the duck legs, season generously with salt and pepper and place on a baking tray lined with non-stick paper. Roast at 150˚C for 2 hours, basting the legs with roasting juices every half an hour or so.
4
Meanwhile, to make the glaze for the legs reduce the sherry vinegar and honey by half in a saucepan over a medium heat.
5
To finish the dish, place the cooked beetroot wedges in a roasting tray, top with the cooked legs, and drizzle the honey and vinegar mix all over. Bake at 180˚C for 10-15 minutes until golden brown and sticky. Garnish with fresh nasturtium leaves if you can, if not rocket leaves are a good alternative.

Ingredients

  • 2 large duck legs
  • 400-500g raw beetroot
  • 200g shredded red cabbage
  • 50ml honey
  • Vegetable Oil
  • Salt and pepper to season
  • Nasturtium leaves to garnish

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