Crispy aromatic duck legs with Brussels sprouts

Ingredients for 4 servings:

• 4 duck legs
• some salt and pepper
• 2 rosemary sprigs
• 2 tbsp clarified butter for frying
• 40 g butter
• 2 tbsp flour
• 1 kg Brussels sprouts, frozen
• 1 pinch of nutmeg, freshly grated
• some salt and pepper
• ¼ tsp spice mix with herbs
• 1 tsp vegetable stock powder
• 250 ml water, depending on the amount of sauce
• 1 tsp cornstarch

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Rinse the legs with cold water, pat dry, and rub with salt and pepper. Preheat the oven to 180°C (top/bottom heat). Heat the clarified butter in a roasting pan and place the duck legs, skin-side down, on the baking sheet and sear. Carefully turn the legs over and sear the other side with the rosemary. Fry the duck legs until crispy, turning several times. In the meantime, prepare the Brussels sprouts. To do this, add the frozen Brussels sprouts to boiling salted water, reduce the heat, and cook until the cabbage is still firm to the bite. Then place the Brussels sprouts in a sieve, reserving some of the vegetable stock and then refreshing it with cold water. This will help them retain their beautiful green color. Heat the butter in a saucepan, add the flour, and sauté until golden brown. Add enough of the reserved vegetable stock to create a creamy, not too thin, vegetable sauce. Season the sauce with vegetable stock, salt, pepper, nutmeg, and herb seasoning. Carefully stir the Brussels sprouts into the vegetable sauce and keep warm. Remove the duck legs from the roasting pan and keep warm. For the sauce, loosen the pan juices with water and bring to a boil. Stir the cornstarch with the water until smooth and thicken the sauce. Season with salt and pepper. Serve the duck legs with the Brussels sprouts, boiled potatoes, and sauce.