Slow-Roasted Duck Thighs with Red Cabbage and Apples

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by: Tamara






The sweetness of the apples and the tartness of the vinegar make this a great combination. Use a sharp knife to shred the cabbage. Makes 6 main-course servings.




ingredients

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serves: 6

Slow-Roasted Duck Thighs recipe

1 small red cabbage (shredded)

10 juniper berries (crushed)

4 tart apples (peeled, cored, and cut into 1/2-inch dice)

1/4 cup sherry vinegar (or other good wine vinegar, or as needed)

Salt

Pepper

Nutrition Facts
Slow-Roasted Duck Thighs with Red Cabbage and Apples

Servings Per Recipe: 6

Amount per Serving

Calories: 83

  • Total Fat: 0.3 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 21.6 mg
  • Total Carbs: 20.6 g
  •     Dietary Fiber: 4.4 g
  •     Sugars: 14.7 g
  • Protein: 1.8 g
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preparation

1.  Roast duck thighs for about an hour. Pour out all but 3 tablespoons of the fat, and add the cabbage and juniper berries. Cover and cook until shrunk by half, about 20 minutes.

2.  Sprinkle apples and vinegar over the thighs. Cover and cook about 30 minutes more. Season with salt and pepper.

3.  Serve the thighs on a mound of cabbage.

Cooks' note:
Roast the thighs as directed (using a pot large enough to hold the cabbage, apples, and thighs. When the thighs are about 30 minutes away from being done, pour out all but about 3 tablespoons of the fat, and add the cabbage and crushed juniper berries and cook, covered, until shrunk by half, about 20 minutes. Add the apples and vinegar. Cover the pan and continue to cook for 30 minutes more.
Before serving, season the cabbage and apples with salt and pepper and a little more vinegar if the mixture lacks tang. Arrange the thighs on top of the cabbage and apples to serve.

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