Duck Leg with Apple Red Cabbage

Ingredients

• 4 duck legs
• 1 small red cabbage
• 2 tbsp Red wine vinegar
• 100 ml red wine
• 1 onion
• 2 Apples
• 2 thyme sprigs
• 2 Cloves of garlic
• 1 tsp juniper berries
• 1 bay leaf
• 1 cinnamon stick
• 1 tsp peppercorns
• 1 Tbsp lingonberries (jar)
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash duck legs, pat dry and trim excess fat.

2. 2.

   Quarter the red cabbage, remove core and finely shred or slice into thin strips.

3. 3.

   Peel onion and finely chop.

4. 4.

   Place thyme, garlic, juniper, bay leaf, cinnamon and peppercorns in a spice bag and tie tightly.

5. 5.

   Render trimmed fat in an oven-safe pot. Season duck legs with salt and pepper and brown them all sides in the hot fat. Remove and sauté onions. Add shredded cabbage and deglaze with vinegar and red wine. Add spice bag and place duck legs skin side down on top. Cover and braise in preheated oven at 180°C for about 1 hour.

6. 6.

   Meanwhile, peel apples, quarter them, remove cores and cut into sticks or shred.

7. 7.

   Remove duck legs, mix apple pieces under the cabbage, then return duck legs skin side up on top. Cook for another ~30 minutes (add a bit water if needed) until skin is browned. Remove spice bag and season with salt, lingonberries and pepper.