Duck Legs With Cabbage and Tomatoes

1. 1

   Trim the fat from under the skin around the duck legs.

2. 2

   Combine the salt, pepper and rosemary.

3. 3

   Sprinkle the mixture on the legs and let them marinate at room temperature for two hours.

4. 4

   Preheat oven to 350 degrees.

5. 5

   Heat a cast iron casserole and place the duck legs skin side down.

6. 6

   Cook slowly for 20 minutes, until the legs are evenly browned.

7. 7

   Pour the excess fat off as you cook.

8. 8

   Remove the legs from the pan and leave in one tablespoon duck fat.

9. 9

   Add the onion and cook until soft.

10. 10

    Add the cabbage, balsamic vinegar, pepper to taste and cook until the cabbage is wilted.

11. 11

    Place the cabbage in a baking dish and put the duck legs on top.

12. 12

    Spread the tomatoes over the top, cover and bake for one-and-a-half hours or until the duck legs are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.