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Ingredients
Duck Leg with Cabbage and Apple
- Ingredients
- 4 duck legs
- 1 small Red cabbage
- 2 Tbsps Red wine vinegar
- 100 milliliters Red wine
- 1 onion
- 2 Apple
- 2 thyme
- 2 cloves
- 1 tsp Juniper berries
- 1 bay leaf
- 1 Cinnamon stick
- 1 tsp peppercorns
- 1 Tbsp lingonberry (jarred)
- salt
- freshly ground peppers
Rinse duck legs, pat dry and trim excess fat.
Quarter cabbage, remove stalk and finely slice or cut into thin strips.
Peel onion and finely chop.
Add thyme, cloves, juniper, bay leaf, cinnamon and pepper to spice bag and tie well.
Heat trimmed duck fat in ovenproof pot. Season duck legs with salt and pepper and fry in hot oil on all sides until golden brown. Remove and saute onion. Mix in cabbage and deglaze with vinegar and red wine. Add spice bag and place duck legs on top with skin side down. Cover and simmer in preheated oven at 180°C (approximately 350°F) for about 1 hour.
Meanwhile peel, quarter, core and julienne apples.
Remove duck legs, mix apple with red cabbage and put duck legs on top with skin side up. Fry for another 30 minutes (possibly adding more water) and let duck skin tan. Remove spice bag and add salt, pepper and cranberries.