Roasted Duck Leg Stuffed Cabbage Leaves
Ingredients
4 large savoy cabbage leaves
4 x Luv-A-Duck, Duck Legs
1 french shallot, finely diced
1 tbs dijon mustard
2 tbs parsley, finely chopped
1 tbs mint, finely chopped
Tomato dressing:
1 tsp dijon mustard
1 tbs red wine vinegar
4 tbs olive oil
1 tomato, skin removed, deseeded and very finely chopped
1 tbs chives, finely chopped
Salt and pepper
Products used
Method
- Preheat the oven to 180C.
- For the filling, place duck legs on a baking tray, season with salt and cook for 40 minutes.
- Drain away any excess fat and allow them to cool slightly.
- In the meantime, make the dressing by combining all the ingredients in a bowl. Reserve for later.
- Bring a large pot of salted water to the boil.
- Plunge the cabbage leaves into the water and cook for 2 minutes.
- Remove and place in a bowl of icy cold water. Now pat dry with a tea towel to remove excess water.
- Once the duck is cool enough to handle, pick the meat off the bones, roughly chop it and mix in a bowl together with the shallots, mustard and herbs.
- Place about 2 tbls of the duck mixture at the base of each cabbage leaf and tightly roll into a cylinder.
- Place in the fridge until ready to serve.
- To reheat, poach the wrapped cabbage leaves in a pot of simmering water for 8-10 minutes. Place in the centre of the plate with a spoonful of the dressing.