Duck legs on red cabbage in a Roman pot

Ingredients for 2 servings:

• 2 duck legs
• 400 g red cabbage, fresh
• 1 onion(s)
• 6 allspice berries
• 1 pinch(s) of allspice powder
• 6 carnations
• 2 bay leaves
• 1 tsp salt
• 2 pinches of pepper, freshly ground
• 60 ml red wine, dry
• 1 apple
• 1 shot of balsamic vinegar
• 2 tsp honey, spreadable
• 1 tsp, heaped sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 25 minutes

Well-prepared feast

Grate the fresh red cabbage, peel and dice the onion. Mix the red cabbage, onions, allspice berries, ground allspice, cloves, and bay leaves and season with salt and pepper. Transfer everything to the well-watered Roman pot, then add the red wine. Wash the duck legs thoroughly, pat dry, and rub all sides with salt and pepper. Place on the red cabbage, close the Roman pot, and place in a cold (!) oven. Cook in the oven for 90 minutes at 220°C (top/bottom heat). Meanwhile, peel and dice the apple, simmer with a little water and sugar in a saucepan with the lid closed for 8 minutes, then drain off any excess water and mash to make applesauce. Briefly remove the Roman pot from the oven, remove the duck legs, and mix some applesauce into the red cabbage. Season to taste with balsamic vinegar, salt, and pepper, and mix well again. Brush the tops of the duck legs (skin!) with honey and place them back on top of the red cabbage. Finally, place the Roman pot uncovered back in the oven for another 15 minutes to allow the duck legs to brown and crisp. Thuringian dumplings go perfectly with this dish. Note: This dish is easy to prepare and—thanks to the Roman pot—can be served quickly when guests arrive, without the stress that often accompanies festive meals.