Slow-Roasted Duck Thighs with Red Cabbage and Apples
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.
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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)
Servings Per Recipe: 6
Amount per Serving
- 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
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.