Duck leg with cabbage potatoes and roasted onions

INSTRUCTIONS

• 1
  Place the duck legs, still in their packaging, into warm water for 15 minutes.
• 2
  Once the fat and juices have melted, pour them into a measuring jug.
• 3
  In the jug, the fat will rise to the top of the juices, which can then be used separately.
• 4
  Cut the new potatoes into wedges and cook them in lightly salted water until tender.
• 5
  Blanch the savoy cabbage leaves in salted water for two minutes, then transfer them to ice water.
• 6
  Lightly sauté the halved onion, separated into layers, in the duck fat.
• 7
  Remove the onion layers and set them aside.
• 8
  Sauté the finely chopped or grated cabbage in the duck fat, seasoned with a little sugar, salt, and freshly ground black pepper.
• 9
  Once nicely browned, mix it with the potatoes.
• 10
  Pat the duck legs dry and roast them until crispy in a hot pan in their own fat, or in an oven preheated to 230 degrees Celsius for about 15 minutes.
• 11
  Serve with the cabbage potatoes and beautiful green blanched savoy cabbage.