Roast Duck Leg and Red Cabbage

One or two duck quarters. (Legs and thighs)
1 teaspoon salt
pepper
1 teaspoon garlic powder
½ teaspoon paprika

wash and use a sharp knife to score the skin on the duck legs so the fat will render out of the skin.

Place them in a shallow roasting pan in about ½” of water and sprinkle the salt, garlic powder, paprika and pepper on top of the duck leg.

Roast for 1 hour and 20 minutes at 375F or until the skin is brown and crisp. The fat will have rendered and will be on the bottom of the baking dish. Immediately remove cooked duck and set on a warm platter. Pour out all of the fat. There should be some browned bits on the bottom of the pan. If I want a simple gravy I add about ⅓ cup of orange juice to the pan and adjust the seasonings by adding some white wine and about a spoonful of apricot jam. Serve with red cabbage.

1 small head red cabbage thinly sliced
1 apple peeled and cored and sliced
1 teaspoon salt
1 tablespoon sugar
1 teaspoon vinegar
½ cup water or white wine
1 tablespoon oil or duck fat

Saute cabbage and apples in oil. Add ¼ cup wine or water until the cabbage and apples are tender. Add sugar and vinegar to taste. Serve with duck leg.