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Cabbage and Duck Salad

Prep Time:15 Minutes
Cook Time:45 Minutes

Nutritional Information

Even people who do not like duck or cabbage love this recipe! It has been a great hit.


  • 3 duck confit legs, see recipe
  • 5 tablespoons extra virgin olive oil
  • 2 yukon gold potatoes
  • 1 small shallot minced
  • 2 teaspoons capers, coarsely chopped
  • 1/4 teaspoon chopped thyme leaves
  • 3 tablespoons red wine vinegar
  • 2 teaspoons dijon mustard
  • Kosher salt and freshly ground pepper
  • 1/2 large head Napa cabbage, finely shredded


  • 1. Preheat the EGG to 400º using indirect heat. Roast the potatoes until fork tender about 20-30 minutes depending on the size.
  • 2. In a sauce pot combine the shallot and cook over moderately low heat for 1 minute. Add the capers and thyme and cook for 30 seconds. Stir in the red wine vinegar and mustard and season with salt and pepper. Keep warm.
  • 3. Dice the potatoes and add them to the hot vinaigrette. Pour the vinaigrette over the cabbage and let set for 5-10 minutes. Add the confit and season to taste, then serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828