Confit Duck Leg with Cabbage Steak and Roasted Onion

Steps

• 1
  Crush half of the garlic, one teaspoon of crushed black pepper, a few sprigs of thyme, and one sprig of rosemary, then pour 3 liters of boiling water over them. Cover and let cool, then strain. After this, add 18 dkg of salt and marinate the duck legs in this liquid for 4-8 hours, depending on their size.
• 2
  Then, remove the duck legs from the marinade. In a cast iron or ovenproof dish, melt the fat, add the duck legs, a few cloves of garlic, 1 head of onion cut into wedges, and a little fresh herbs.
• 3
  Place it covered in an oven preheated to 130 degrees Celsius and confit until tender. This can take 3-6 hours. Let it cool in the fat.
• 4
  Place the whole cabbage in the oven on an ovenproof dish, next to the duck, and bake it for a few hours until only the center remains crunchy. Let it cool slightly, then cut into wedges.
• 5
  Cut the tomatoes in half, sprinkle with a pinch of salt, and place them in the oven for half an hour to slightly dry out.
• 6
  When serving, pan-fry or grill the cabbage wedges in a hot pan with a little duck fat, seasoned with salt and pepper.
• 7
  Crisp up the duck legs in a pan with a little duck fat.
• 8
  Serve the duck legs with the cabbage steak, tomatoes, and the garlic and onion confited in fat. Add some reduced poultry stock as a sauce.
• 9
  After confiting, the duck legs can also be baked in an oven at 200 degrees Celsius for 15 minutes instead of pan-frying. You can also try this with white cabbage. The recipe works perfectly with goose legs too.