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Roasted Duck Leg Stuffed Cabbage Leaves

Try these delicate cabbage parcels of Roasted Duck - ideal for an impressive and tasty entree


  • 4 large savoy cabbage leaves

  • 4 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

  • 1tbs. red wine vinegar

  • 4 tbs. olive oil

  • 1 tomato, skin removed, deseeded and very finely chopped

  • 1 tbs. chives, finely chopped

  • salt and pepper


  • 1.

    Pre heat the oven to 180C.

  • 2.

    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.

  • 3.

    In the meantime, make the dressing by combining all the ingredients in a bowl. Reserve for later.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    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.


Serves: 4
Time: 1 hour

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