Duck Leg with Savoy Cabbage and Wine Cream Sauce

Ingredients

• 4 duck legs (about 350 g each)
• Salt
• Pepper (freshly ground)
• 1 Shallot
• 1 tbsp peppercorns
• 3 tbsp butter
• 1 tsp flour
• 250 ml dry white wine
• 150 ml whipping cream
• 800 g savoy cabbage

Instructions

1. 1.

   Preheat the oven to 220°C with upper and lower heat.

2. 2.

   Wash the duck legs, pat them dry, season all sides with salt and pepper, and place skin-side up on a deep baking tray. Roast in the oven for about 1 hour. After approximately 30 minutes, pierce the legs sideways with a fork so fat can escape and the skins become crisp.

3. 3.

   For the sauce peel and dice the shallot. In 10 g of hot butter, sauté with peppercorns for about 2 minutes. Add flour, deglaze with wine, reduce to half, then pour in cream and simmer until slightly thickened. Strain through a fine sieve and season with salt and pepper.

4. 4.

   Remove outer leaves from the cabbage, cut into thin strips, and blanch in salted water for about 5 minutes until just tender.

5. 5.

   Bring the sauce back to a boil and whisk in remaining butter. Drain the cabbage, let it drain well, then plate with sauce. Place one duck leg on each plate and garnish with fresh bay leaves if desired. Serve immediately.