Cookbook
Crispy Air Fryer Duck and Braised Cabbage with Roasted Potatoes, Broccolini and Red Wine Sauce
Enjoy bistro style luxury at home with tender, crispy-skinned confit duck legs cooked to perfection in the air fryer alongside golden chat potatoes and tender broccolini. Resting on a bed of buttery, slow simmered braised red cabbage, this dish is completed with a rich, glossy red wine and thyme sauce. Effortlessly elegant comfort food ready in just 40 minutes!
Number of servings
Ingredients
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300 g Chat Potatoes
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1 Bunch Broccolini
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0.25 Each Red Cabbage
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0.33 Cup Red Wine
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1 Each Shallot
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40 g Balsamic Vinegar/Brown Sugar
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1 Teaspoon Dijon Mustard
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30 g Butter (Salted)
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1 Tablespoon Chicken Stock Concentrate
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0.5 Small Bunch Thyme
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2 Each Duck Leg
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Dinner sorted — from $18.93/serving.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Air-Fryer (or Oven)
1 Cook Duck
Pat dry the duck legs with paper towel and season with salt and pepper. Toss the potatoes with a drizzle of oil, salt and pepper. Place both in the air fryer at 220 degrees for 30 minutes. Remove the tray and add the broccolini and cook for a further 5 minutes.
2 Braise Cabbage
Slice the cabbage finely. Heat 2 teaspoons of butter in a pot over medium heat with a little oil. Add the cabbage, season with salt and pepper. Cook for 5 minutes occasionally stirring until it softens. Pour 1/4 cup of water and cover with a lid. Reduce the heat to low and simmer for 10-12 minutes.
3 Make Red Wine Sauce
Finely slice the shallot. Pick the leaves off the thyme. Heat a saucepan over medium heat with a little oil. Add the shallot and thyme fry for 1 minute until softened. Add the red wine and reduce by 2/3. Add the chicken stock and 1/2 cup of water and simmer for 4-5 minutes. Stir in the dark brown packet mix and dijon mustard. Remove from the heat and whisk in the butter. Adjust the seasoning
4 You Plate It
Divide the braised cabbage between plates. Top with the crispy duck legs, chat potatoes and broccolini. Drizzle the red wine sauce over the top and serve.
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