A French miscellaneous dish built on whole ingredients.

Servings: 4
Active time: 40 min
Total time: 3 h 30 min

Organic sourcing

Organic cabbage is on the Dirty Dozen list due to potential pesticide residue, so it's worth sourcing organic. Duck and herbs, if available organic, enhance quality and sustainability.

Ingredients

• 4 duck legs
• 2 tbsp sea salt
• 4 sprigs fresh thyme
• 4 garlic cloves, sliced
• 1 tbsp black peppercorns
• 1 bay leaf
• 2 tbsp duck fat or extra-virgin olive oil
• 1 head green cabbage
• 1 onion, sliced
• 2 cups chicken stock (ideally homemade)
• 2 tbsp apple cider vinegar
• to taste freshly ground black pepper

Method

1. Preheat the oven to 150°C (300°F).
2. Rub the duck legs with sea salt, ensuring even coverage. Place them in a dish with thyme, garlic, peppercorns, and bay leaf. Cover and refrigerate for 1 hour.
3. Remove the duck legs from the refrigerator and rinse off the salt mixture. Pat them dry.
4. In a heavy oven-safe pan, melt the duck fat or heat the olive oil over medium heat. Place the duck legs, skin side down, and cook until the skin is golden and crispy.
5. Flip the duck legs over and transfer the pan to the oven. Roast for about 2 hours until the meat is tender and easily pulls away from the bone.
6. Meanwhile, core and thinly slice the cabbage. In a large pot, soften the onion in a bit of duck fat over medium heat.
7. Add the cabbage to the pot and pour in the chicken stock and apple cider vinegar. Season with black pepper, and simmer gently for about 45 minutes until the cabbage is tender.
8. Adjust seasoning of the cabbage, then serve alongside the crispy duck legs.

Notes

• For a richer flavor, marinate duck legs overnight after salting.
• Pair with a crisp white wine for a balanced meal.
• Leftover duck fat can be saved for roasting vegetables.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.