Roast Duck Legs with Savoy Cabbage

Ingredients

• 1 Tbs. five-spice powder
• 1 tsp. ground cumin
• 1 tsp. dried thyme
• 1 tsp. paprika
• Large pinch of allspice
• Pinch of cayenne pepper
• 5 garlic cloves
• Salt and freshly ground black pepper, to taste
• 5 Tbs. Cognac or brandy
• 4 duck legs with thighs attached, 3 to 4 lb. total
• 3 to 5 fresh rosemary sprigs
• 1 carrot, peeled and diced
• 1 shallot, chopped
• 4 to 5 Tbs. unsalted butter
• 1 savoy cabbage, about 2 lb., cored and
• thinly sliced
• 3 Tbs. heavy cream
• 1 bouquet garni
• 1 garlic clove, sliced
• 1 cup dry red wine
• 2 cups chicken or beef stock, or a combination
• 1 rounded Tbs. tomato paste

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 19 of 21 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 19 portions

Ingredient	Portion assumed	kcal
Duck	100g cooked with skin	337
Beef	100g cooked	250
Chicken	100g cooked	165
Butter	1 tbsp (14g)	102
Cream	1 tbsp (15ml) heavy	51
Carrot	1 medium (61g)	25
Wine	2 tbsp cooking wine (30ml)	25
Savoy Cabbage	1 cup shredded (89g)	22
Tomato	1 medium (123g)	22
Cumin	1 tsp ground (2.1g)	8
Chili	1 tsp (2.7g)	8
Shallot	1 tbsp minced (10g)	7
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Allspice	1 tsp ground (1.9g)	5
Thyme	1 tsp dried (1.4g)	4
Garlic	1 clove (3g)	4
Rosemary	1 tsp dried (1.2g)	4
Salt	1 tsp (6g)	0
Cognac	not in our table	0
Brandy	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.