Recipe with honey

Heather Honey Duck Legs with Red Cabbage and Chestnuts

Heather honey is bold and robust, holding its own against the richly spiced duck and tangy red cabbage. Its jelly-like density also gives a beautifully glossy glaze.

⏱ Prep 25 min · Cook/bake time 90 min · Total 115 min · 4 servings

Ingredients

• 4 duck legs (approx. 300 g each)
• 600 g red cabbage, finely shredded
• 1 apple, diced
• 1 onion, diced
• 150 g pre-cooked chestnuts
• 3 tbsp heather honey
• 3 tbsp red wine vinegar
• 200 ml vegetable stock
• 2 bay leaves
• 2 cloves
• 2 tbsp oil
• Salt and pepper

Method

1. Preheat the oven to 180 °C top/bottom heat. Season the duck legs with salt and pepper.
2. Sear the duck legs all over in the oil, then transfer to a baking dish and cook in the oven for 70 minutes.
3. For the red cabbage, sweat the onion in a pan, add the red cabbage and apple and fry briefly.
4. Add the vinegar, stock, bay leaf and cloves, and braise over low heat for 40 minutes. Add the chestnuts 10 minutes before the end.
5. Stir 2 tbsp heather honey into the red cabbage and season with salt and pepper.
6. Mix the remaining honey with a little of the roasting juices and brush over the duck legs 10 minutes before the end so they turn beautifully glossy.
7. Arrange the duck legs on the red cabbage and serve.

Nutritional values per serving (approx.): 720 kcal · Fat 48 g · Carbohydrates 32 g · Protein 38 g

Tip: Cook the red cabbage the day before – reheated, it tastes even more well-rounded.

Honey used: View heather honey in the shop →

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