FARMERS MARKET FAVORITE | Duck Leg Confit with Balsamic Braised Cabbage | Maggie C Perkins

Delicious need not be complicated. With a few high quality ingredients, less is more with this Farmers Market Favorite Duck Leg Confit with Balsamic Braised Red Cabbage, prepared over the weekend for the Texas Farmers Markets. With just 3 ingredients, one pan, and 20 minutes from cutting board to plate, this proven crowd pleaser is a cook's dream.

Duck Leg Confit with Braised Red Cabbage
Serves 2

1 Belle Vie Farm and Kitchen duck leg confit
1 small head red cabbage, shredded
1T Texas Hill Country Olive Company Fig Balsamic Vinegar

In a heavy saucepan over medium high heat, add duck leg and accompanying duck fat to pan, stirring to allow fat to melt, and meat to soften. Pull meat off of the bone with a fork. Add shredded cabbage, reduce heat to medium, and continue to saute, stirring frequently, until cabbage is just wilted. Pour vinegar over all, toss well, continue to cook until fat and vinegar are reduced completely.

Note: If you haven't the fortune of living close to Belle Vie Farm and Kitchen, duck leg confit can be found in gourmet grocery stores in the charcuterie or deli sections. You can also order online from D'artagnan, here, or make your own! (Find a simple recipe, here.)

Interested in other ways to prepare quick, seasonal vegetables? This week on Notes from Maggie's Farm, I'll share simple preparations that taste anything but, with a few of my favorite farmers market vendor products and foods. Stay tuned for Balsamic Mustard Glazed Japanese Turnips and Blood Orange Cranberry Pomegranate Glazed Carrots, two dishes perfect for the holiday table and beyond. 

Wishing you a delicious day!

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