Duck Leg on Mulled Wine Sauce

To prepare, wash the Brussels sprouts first. Cut out the stems with a sharp knife and then carefully loosen the leaves one by one. The innermost part of the Brussels sprouts is left over and can be frozen for later use. Finely dice the shallots. Place a baking dish in the oven and preheat it together with the oven to 180 ° C. Wash the duck legs and pat dry. Expose the bone and cut off excess fat. Salt and pepper on both sides.

Cut the cut fat into large cubes. Heat a pan and leave out the fat cubes in it. Briefly fry the duck legs on both sides in the fat. Put the legs in the oven and pour in the mulled wine and 200 ml stock. Add the star anise, cinnamon stick, peppercorns, cloves and rosemary. Cook everything for about 35 minutes at 180 degrees. Pour the liquid over the duck every now and then. Set the pan aside for later use.

For the risotto, put in a saucepan with 300 ml duck stock and water. Keep the stock warm, do not let it boil. In a second saucepan, leave out some more fat from the fat cubes. Take out the fat cubes and set aside. Sweat the shallots and pearl barley in the fat. Add the Chardonnay and simmer on a low heat until the sharp wine smell has gone. Then stir in ladles of stock and simmer. Stir constantly. When the stock has been absorbed by the pearl barley, add new ones, etc. - until the desired consistency is achieved. At the end, mix the Parmesan and butter into the risotto. Possibly. season with salt and pepper.

After about 25 minutes, place the duck legs on a plate and continue cooking in the oven. Pour the stock into a small saucepan and season with plum jam, vanilla pulp and cardamom. Add sherry and a little lime juice and reduce to a sauce over a low heat.

Blanch the Brussels sprouts leaves in boiling salted water for 2 minutes. Drain and chill. Peel the pear and cut it into fine slices, cut them into thirds again. Fry the pears with chilli piquin in the pan with the remaining duck fat. Pull the Brussels sprouts leaves through the pan. Season to taste with a splash of lime juice.