- 4 duck legs
- 1 large white cabbage, finely shredded
- 2 onions, chopped
- 3 tablespoons sunflower oil
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- salt and black pepper to taste
- 200 ml water or light stock
Season the four duck legs generously with salt and pepper, allowing the flavors to penetrate the skin. Heat oil in a large pot until shimmering.
Place the duck legs skin‑side down, letting them brown slowly and release their fat. Turn occasionally until deeply golden, then remove them from the pot.
Add chopped onions to the rendered duck fat and cook gently until softened. Stir occasionally to prevent burning and encourage even caramelization for deeper flavor.
Mix in the shredded cabbage, coating it thoroughly in the onion and duck fat mixture. Allow it to soften gradually while stirring to avoid uneven cooking.
Add paprika, thyme, bay leaves, tomato paste, salt, and pepper. Stir well to distribute the seasonings evenly, ensuring the cabbage absorbs all aromatic flavors.
Pour in the water or stock, letting the liquid settle through the cabbage. Nestle the browned duck legs on top, allowing them to rest comfortably.
Cover the pot and simmer gently until the duck becomes tender and the cabbage fully softens. Stir occasionally to prevent sticking and maintain balanced moisture throughout.
Remove the lid and cook a little longer to reduce excess liquid. Serve the tender duck legs over the flavorful cabbage, enjoying a comforting Romanian classic.