Vegetable Stew with Duck Meat

Peel the onions and dice finely. Rinse the duck legs, pat dry, and season with salt and pepper.

Heat clarified butter in a large pan and fry the duck legs in it over high heat until most of the duck fat has melted. Strain out the melted fat. Add the onions to the duck legs and saute briefly. Pour 1.5 liters (approximately 7½ cups) of water and bring to a boil. Add the marjoram, bay leaves, juniper berries and cloves in a spice bag and add into the pan, or add independently. Simmer semi-closed with lid for about 1½ hours at low to moderate heat.

Peel the beets and cut into pieces. Rinse the red and white cabbage, remove the outer leaves, cut the stalk out, and cut into strips.

Add the beets and cabbages to the pan, and simmer for another 30 minutes until al dente. Remove the duck legs from the pan and let cool slightly. Stir in the caraway seeds, paprika, red wine vinegar and sugar, and season with salt and pepper.