Braised duck leg, spiced red cabbage, and quince from The London Cookbook: Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City (page 147) by Aleksandra Crapanzano

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute quince jelly for quinces.

  • rhughes24 on December 29, 2021

    The flavors for the duck are really nice, though the sauce dried out completely - definitely check a few times while it's cooking. I would try a different cabbage recipe.

  • Avocet on November 19, 2018

    We thought the duck and quince preparation was excellent (but I did cut the amount of sugar called for in half). However, both Mr. Avocet and I felt that polenta did not go particularly well with the dish and that noodles would be a much better accompaniment. We also thoght that the red cabbage didn't work very well with the dish, that a green vegetable would be much better.

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