Crispy duck legs with potato gratin and cabbage

Ingredients for 4 servings:

• 4 duck legs
• 1 carrot(s), cut brunoise
• 2 stalk(s) celery, brunoise sliced
• 1 shallot(s), brunoise sliced
• 1 garlic clove(s)
• 1 tbsp tomato paste
• 1 rosemary sprig(s)
• 2 sprigs of thyme
• 5 juniper berries
• 2 bay leaves
• 1 jar red wine
• 1 large jar of duck stock or poultry stock
• salt and pepper
• 2 tbsp honey, not too sweet, of good quality
• 2 large potatoes, long and evenly grown, waxy
• 200 ml cream
• 100 ml milk, 3.8% fat
• 2 egg yolks
• 1 pinch of nutmeg
• 3 slice(s) cheese, Gouda or Emmental, large enough to cover the baking dish
• 1 tsp, leveled butter
• ½ garlic clove(s), finely diced
• salt and pepper
• 20 tbsp red cabbage, caramelized, see my recipe in the database; or 1 head of pointed cabbage
• 1 tbsp, heaped lard (duck fat)
• 1 shallot(s), finely diced
• 50 ml duck stock
• 1 tsp paprika powder
• 1 tsp curry powder
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

a winter dish

Make 3-4 small cross-shaped cuts in the fatty side of the duck legs and place them side by side in a large, cold, non-stick pan without adding anything on that side. If there isn’t enough space, use two pans. Set the heat relatively high to fry the fat. Season the upper side with salt and pepper. Once everything is cooked, turn the legs over and season with salt and pepper again. Once both sides are browned, remove the legs, add the carrot, celery, shallot, and garlic to the fat and roast. Then add the tomato paste, turning everything over several times, pour in the wine and stock, and add the spices. Bring everything to a boil. Place the legs back in the pan, side by side, with the fat facing up, and braise gently with the lid on for 90 minutes. During this time, halve the potatoes lengthwise and make fan-shaped cuts about 2-3 mm apart. Butter a perfectly fitting casserole dish and spread the garlic evenly on top. Place the four potato halves side by side in the dish, cut side down. Each half will serve as a single serving. Arrange the cheese slices over the potatoes so that the dish is completely covered. Mix the milk, cream, egg yolks, nutmeg, salt, and pepper well and pour over the cheese. Cover the dish and place in a preheated oven at 180°C for 35 minutes. If you choose red cabbage, you’ll need to prepare it days in advance. Now simply heat it up. If you choose pointed cabbage, quarter it, remove the stalk, and chop the quarters evenly. In a large pot or pan, gently fry the cabbage in duck fat. After a few minutes, add the stock and cook for another 10 minutes. Season to taste with curry powder, paprika, salt, and pepper. After 90 minutes, place the legs side by side in a large, flat dish. Mix the honey with 1-2 tablespoons of the braising liquid and rub it into the fatty side of the legs. Place the legs in the oven for 20 minutes. While cooking the gratin, remove the lid and leave it in the oven for another 20 minutes, using fan-assisted oven if possible. Baste the legs with a little of the braising liquid every 5 minutes. Strain the liquid and reduce it to 100 ml. Season the resulting sauce again if necessary. Serve the legs on a bed of sauce with the gratin and a variety of cabbage.