Recipe: Duck Confit Braised Cabbage with Pears and Sautéed Prawns

Chef Julius joined us on FOX 32 News at Noon to show us how to make a delicious meal!

Duck Confit Braised Cabbage with Pears & Sautéed Prawns


  • 4 cups of shredded cabbage
  • 1 confit duck leg (skin and meat removed)
  • ¼ cup diced pear
  • 1 medium shallot (thinly sliced)
  • 2 cloves garlic (chopped)
  • ¼ cup apple cider
  • ¼ cup white wine
  • 1 cup chicken stock
  • 4 Tb extra virgin olive oil
  • Chef Julius Salt Blend
  • Chef Julius Pepper Blend
  • 1 tsp Dijon mustard
  • 1 tsp cayenne pepper
  • 10 prawns (VERY LARGE)
  • Louisiana Pepper Sauce (optional)


  • Place a large sauté pan on medium/high heat for 2 minutes
  • Add the shredded duck meat and skin. Cook until skin is crisp, remove from the pan and lower the heat.
  • In the reserved duck fat, add the shallots and garlic and sauté for 2-3 minutes. Next add half of your olive oil, mustard and half of your cayenne pepper
  • Sauté this mixture until the mustard is well incorporated and then add the cabbage
  • The cabbage will take up a lot of space and has to be cooked down. Sauté about 5 minutes until it STARTS to wilt.
  • Next add the crispy duck meat (not the skin) and some salt and pepper. Sauté this mix for 2 minutes.
  • Add the wine, cider and half of the stock. Cover and let cook for 10 minutes. Taste and adjust the seasoning and spice.
  • Add the diced pear, cover and lower the heat for 5 minutes…then remove from pilot.
  • In a separate pan add the remaining olive oil and heat for 1 minute. Season the prawns with salt, pepper and cayenne. Place prawns into a hot pan.
  • Cook for 2-3 minutes (depending on the size) Prawns are done when they turn pink.
  • Place cabbage in the center of the dish, place the prawns on top of the cabbage…garnish with crispy duck skin and hot sauce!