Ingredients

1 1/4 lb red cabbage (1/2 head), cored and cut into 2-inch chunks

1 1/2 teaspoons salt

1 (16-oz) jar pickled beets

3 tablespoons cider vinegar

1 (6-oz) confit duck leg*

1 medium onion, cut into 1/4-inch dice

2 russet (baking) potatoes (about 1 lb total)

1 large egg, lightly beaten

1/4 teaspoon black pepper

1 cup fine dry bread crumbs

1/2 cup vegetable oil for frying

• Garnish: chopped fresh chives

Description

Replacing This Czech Dish's Traditional Pork Stuffing With Confit Duck Results In A Much Shorter Cooking Time Without Sacrificing Any Mouthwatering Flavor.

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