Roasted Duck Leg Stuffed Cabbage Leaves

Cook Time 1 hour

Servings 4

Ingredients

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
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

Method

Pre heat 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.