Maple Glazed Duck with Savoy Cabbage Recipe

Maple Glazed Duck with Savoy Cabbage Recipe

How To Make Maple Glazed Duck with Savoy Cabbage

Juicy and tender whole duck is glazed in a sweet sauce, packed with earthy herbs, and served with tender cabbage to yield a tasteful maple glazed duck dish!

Preparation: 20 minutes
Cooking: 1 hour 10 minutes
Total: 1 hour 30 minutes



For Duck:

  • 1whole duck
  • 1small yellow onion
  • 1garlic head
  • 1bunchfresh thyme
  • 1bunchfresh parsley
  • 1bunchfresh rosemary
  • 2tbspkosher salt
  • 1tbsppepper
  • ½cupred wine vinegar
  • 1cupvermont maple syrup

For Cabbage:

  • 2tbspcanola oil
  • 1tbspbutter
  • 2celery stalk
  • 2large carrots
  • 1medium yellow onion
  • 4garlic clove
  • 2savoy cabbage heads,cored, white ribs removed
  • kosher salt and pepper,to taste


  1. Preheat the oven to 350 degrees F.


  1. Remove innards from cavity of duck and wash bird thoroughly. Fill duck with onion, garlic, herbs, salt, and pepper.

  2. In a small bowl, combine vinegar and maple syrup; brush outside of bird liberally with mixture. Place duck on roasting rack.

  3. Cook for 1 hour, glazing periodically.


  1. In a large sauté pan over medium heat, heat the oil. Add butter, celery, and carrots; sauté 5 minutes.

  2. Add onion and garlic; sauté another 5 minutes, or until onion is translucent. Add cabbage, then season with salt and pepper.

  3. Place on a platter, serve roasted duck on top, and enjoy!


  • Calories: 675.79kcal
  • Fat: 54.20g
  • Saturated Fat: 17.81g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 25.83g
  • Polyunsaturated Fat: 7.38g
  • Carbohydrates: 31.09g
  • Fiber: 3.27g
  • Sugar: 21.67g
  • Protein: 16.69g
  • Cholesterol: 99.42mg
  • Sodium: 636.22mg
  • Calcium: 111.30mg
  • Potassium: 624.08mg
  • Iron: 4.39mg
  • Vitamin A: 247.54µg
  • Vitamin C: 31.70mg
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