Keto Duck Confit with Braised Red Cabbage

Ingredients

• 2 large Duck legs
• 1/2 medium head Red cabbage
• 4 slices Bacon
• 1 medium Onion
• 1/4 cup Red wine vinegar
• 1 tbsp Juniper berries
• 2 tbsp Duck fat
• 2 tsp Salt
• 1 tsp Black pepper

Instructions

1. 1In a bowl, combine the 2 large duck legs with the 2 tsp of salt, 1 tsp of black pepper, and 1 tbsp of juniper berries. Mix well to coat the duck legs. Cover the bowl and place it in the refrigerator to cure for 24 to 48 hours.
2. 2Preheat your oven to 275°F (135°C). Rinse the cured duck legs under cold water and pat them dry with paper towels. Place the rinsed duck legs in a Dutch oven or an oven-safe pot large enough to hold them in a single layer. Pour the 2 tbsp of duck fat over the duck legs, ensuring they are completely submerged.
3. 3Cover the Dutch oven or pot with a lid or foil. Place it in the preheated oven and cook for 3 hours. The duck legs are done when they are very tender and the meat easily pulls away from the bone.
4. 4Carefully remove the duck legs from the pot and place them on a plate. Strain the cooking fat through a fine-mesh sieve into a heatproof container, reserving 2 tbsp of the rendered duck fat for later. Discard the rest of the fat and the juniper berries.
5. 5While the duck is cooking or resting, prepare the red cabbage. Finely shred the 1/2 medium head of red cabbage. In a large skillet, cook the 4 slices of bacon over medium heat until crispy. Remove the bacon from the skillet and set aside on paper towels, leaving the bacon drippings in the skillet. Add the 1 medium onion, chopped, to the skillet and sauté in the bacon drippings until softened, about 5-7 minutes.
6. 6Add the shredded red cabbage to the skillet with the softened onion. Stir in the 1/4 cup of red wine vinegar, 1 tsp of salt, and 1 tsp of black pepper. Reduce the heat to low, cover the skillet, and cook for 45 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized. Crumble the cooked bacon and stir it into the cabbage mixture.
7. 7Return the reserved 2 tbsp of duck fat to the skillet and heat over medium-high heat. Carefully place the duck legs, skin-side down, into the hot duck fat. Pan-fry for 3-5 minutes per side, or until the skin is golden brown and crispy.
8. 8Serve the crispy duck confit immediately alongside the braised red cabbage.

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