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Duck & red cabbage


  • Heat a knob of lard in a large heavy-bottomed pan and brown the duck well all over. Remove.
  • Add a little fresh lard to the pan, if needed, and gently sauté the onion and garlic until tender, regularly stirring.
  • Then add the red cabbage and apple. Toss well and cook until collapsed a bit.
  • Pour in the wine and cook down, before adding the brown sugar, stock and seasonings. Mix well, cover and cook until everything is fairly tender and the liquid has reduced.
  • Return the duck to the pan in one layer, turn the heat down and gently cook for about 30-40 mins until tender.
  • Serve the duck on a bed of cabbage.


  • lard (or olive oil)
  • 4-8 duck legs
  • 1 onion, sliced
  • 2 large garlic cloves, sliced
  • 1 small red cabbage, core removed & shredded
  • 2-3 Granny Smith apples, peeled, cored & finely sliced
  • a good slurp of dry white wine
  • 1 tbsp brown sugar
  • a good slurp of chicken stock
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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