omg---I will make this very soon! got some duck ties in the freezer but they will not stay there long now!! thanks for posting such an easy way to make a super dinner!!
Thank you for your question - it is not stupid at all! I squeeze the water out because I previously sprinkled it with salt, and the liquid is too salty. Sometimes no need to add extra water while cooking (it depends on the cabbage).
My intuition would be to roast the duck legs on top of a layer of roughly diced potatoes, carrots and onions (so that the rendered fat drips down to crisp the outsides of the potatoes). If you stir and baste once or twice during the cooking time it makes the potatoes rich and crispy. I normally do that method with chicken thighs but I bought duck legs last night! It was interesting to see how you did it, and I will incorporate some of your method. :) We don't get much Hungarian influence in our mainstream cooking programs in the UK.
Many thanks for your comment with this great idea roasting the leg on top of diced potatoes, carrots and onions! I'll definitely try it next time. Potatoes and duck fat - fabulous pair :D
@@kitchenpaprikash3888 I just fried up some of the leftovers (shredded/ cut into small pieces) and added an egg to form an omelette. It was really tasty.
I didn't have a red cabbage but I will try that recipe! I have some apples that I bought at the start of lockdown in case we couldn't get anything fresh but they let us keep going to the supermarket. (Also bought lots of potatoes, sweet potatoes, onions and a butternut squash as they all will store for at least a month).
What is the duck internal temperature when it is done ? I want to try this with goose and want to figure out how long to cook it for and think internal temp will be the best way to know when it’s done.
I'm not an expert but I've read that the duck's (leg) inner temperature should be between 71-74 Celsius (160-165 Fahrenheit). Maybe the breast needs lower temperature as it best if pink. I suppose these are good numbers for the goose too, but it's bigger, so maybe needs more cooking time. I hope it helps!
If you cook anything under low temperature, make sure you do it to the minimum temperature of that meat, cooking on low and slow will never be undercooked, depending on the time and temperature cooked.
Infinitas gracias por compartir tus recetas. Aprecio la bondad y buena calidad en que se hicieron estos video.
Jó sok munka van vele. Biztos finom volt
Tényleg nagyon fincsi volt! :) (a legtöbb munka a káposztával van, a kacsa sül magától :) )
made this tonight, thank you for the recipe :) very tasty
Thank you! I'm glad you liked it!
omg---I will make this very soon! got some duck ties in the freezer but they will not stay there long now!! thanks for posting such an easy way to make a super dinner!!
Many thanks for your comment! I hope you will like it!
thank you for this recipe.
Many thanks for watching it! I'm happy you liked this recipe
Maybe I am stupid, but why would you want to squeeze water out of the cabbage and then add sum?
Thank you for your question - it is not stupid at all! I squeeze the water out because I previously sprinkled it with salt, and the liquid is too salty. Sometimes no need to add extra water while cooking (it depends on the cabbage).
My intuition would be to roast the duck legs on top of a layer of roughly diced potatoes, carrots and onions (so that the rendered fat drips down to crisp the outsides of the potatoes). If you stir and baste once or twice during the cooking time it makes the potatoes rich and crispy. I normally do that method with chicken thighs but I bought duck legs last night!
It was interesting to see how you did it, and I will incorporate some of your method. :) We don't get much Hungarian influence in our mainstream cooking programs in the UK.
Many thanks for your comment with this great idea roasting the leg on top of diced potatoes, carrots and onions! I'll definitely try it next time. Potatoes and duck fat - fabulous pair :D
@@kitchenpaprikash3888 I just fried up some of the leftovers (shredded/ cut into small pieces) and added an egg to form an omelette. It was really tasty.
My cat enjoyed his portions both times too! (Bits without the onion because it's not good for cats.)
I didn't have a red cabbage but I will try that recipe! I have some apples that I bought at the start of lockdown in case we couldn't get anything fresh but they let us keep going to the supermarket. (Also bought lots of potatoes, sweet potatoes, onions and a butternut squash as they all will store for at least a month).
Wow, more and more great ideas! Thank you!!!
What is the duck internal temperature when it is done ? I want to try this with goose and want to figure out how long to cook it for and think internal temp will be the best way to know when it’s done.
I'm not an expert but I've read that the duck's (leg) inner temperature should be between 71-74 Celsius (160-165 Fahrenheit). Maybe the breast needs lower temperature as it best if pink. I suppose these are good numbers for the goose too, but it's bigger, so maybe needs more cooking time. I hope it helps!
If you cook anything under low temperature, make sure you do it to the minimum temperature of that meat, cooking on low and slow will never be undercooked, depending on the time and temperature cooked.