Savoy cabbage stew with duck legs

Ingredients for 6 servings:

• 6 legs (duck), approx. 1.3 kg
• salt and pepper
• 200 g onion(s)
• 1 ½ liters of meat broth
• 1 tsp caraway powder
• 125 g bacon, diced
• 1 kg savoy cabbage
• 600 g potatoes, slightly floury
• 2 tbsp oil
• 2 m.-sized apples

Instructions

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

Season the legs with salt and pepper all over. Fry in a roasting pan over medium heat for 5 minutes on the skin side until golden brown. Turn and fry for another 5 minutes. Peel the onions, halve lengthwise, and cut into ½ cm thick slices. Remove the legs from the roasting pan and fry the onions in the duck fat for 2 minutes. Add 500 ml of stock and caraway seeds. Place the legs in the roasting pan, skin-side up. Roast in a preheated oven at 200 °C on the second rack from the bottom for 1 hour (gas mark 3, fan-assisted oven not recommended). Baste the legs occasionally with the stock. Trim the savoy cabbage, quarter it, and cut it into finger-thick strips, leaving the stalks intact. Peel the potatoes and cut them into 2 cm cubes. Fry the bacon in hot oil for 3 minutes, stirring occasionally. Add the potatoes and fry for another 2 minutes. Add 1 liter of broth, bring to a boil, and simmer covered over low heat. Add the savoy cabbage and cook for another 15 minutes. Wash the apples, peel if desired, core them, and cut them crosswise into 1 cm thick pieces. Add to the savoy cabbage and cook for another 5 minutes. Remove the legs from the roasting pan and keep warm. Add the cooking juices and onions to the cabbage. Season with salt and pepper. Serve with the legs.