Main meal
Duck legs with braised red cabbage
The duck renders its own fat onto the cabbage below, which is the entire recipe — two hours in one dish and nothing to baste.
5gnet carbs
38gfat
27gprotein
470kcal
Per serving120 minServes 4
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Ingredients
For the whole dish · serves 4
- Duck legs1¾ lb
- Red cabbage11 oz
- Red wine vinegar2½ tbsp
- Butter1½ oz
- Bay leavestwo
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Cucumber, tomato and olive salad
+5g net · 130 kcal · 10 min · together 10g net, 600 kcal
Method
6 steps · 120 minutes
- Heat the oven to 325F. Score the duck skin in a diamond pattern, cutting through the fat but not into the meat, and salt it heavily.
- Shred the cabbage finely and toss it with the vinegar, bay and a pinch of salt in a roasting dish. The vinegar keeps it purple; without it the color goes to a dull blue-gray.
- Sit the duck legs on top, skin up, so nothing covers the skin.
- Roast 90 minutes. The fat renders down through the cabbage and does all the seasoning it needs.
- Turn the oven to 425F for a final 15 minutes to crisp the skin.
- Stir the butter through the cabbage before serving, and let the legs rest 10 minutes.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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