Leg of duck and red cabbage with apple compote

Name: Leg of duck and red cabbage with apple compote
Yield: 1
Ingredients: 4 Onions; 4 Leg of duck (approx. 320 g each); 4 Bay leaves; 8-10 black peppercorns; 1 (100 g) Stalk leek (leek); 3 (approx. 300 g) Carrots; 1 glass (400 ml) Duck fund; 15 g clarified butter; 1 glass (720 ml) Red cabbage; 2-3 Cloves; 1 glass (370 ml) chunky apple compote; 1 (450 g) Bag of frozen potato croquettes; 2 stem(s) Thyme; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Pepper; 1 pinch Sugar

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

4 Onions
4 Leg of duck (approx. 320 g each)
4 Bay leaves
8-10 black peppercorns
1 (100 g) Stalk leek (leek)
3 (approx. 300 g) Carrots
1 glass (400 ml) Duck fund
15 g clarified butter
1 glass (720 ml) Red cabbage
2-3 Cloves
1 glass (370 ml) chunky apple compote
1 (450 g) Bag of frozen potato croquettes
2 stem(s) Thyme
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp Pepper
1 pinch Sugar

Directions

1
Peel 2 ##onions##, quarter them. ##peel, wash and chop the carrots##. Wash the legs. Put everything in a large pot. Add peppercorns, ##laurel##, approx. 1 tbsp salt and 2-3 l water, bring to the boil.
2
Cover and simmer for about 45 minutes.
3
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Lift out the legs and keep the duck stock. Pat the legs dry and season with salt and pepper. Place on a grid over the fat pan.
4
Roast in a hot oven for about 50 minutes. Gradually add 100-200 ml duck stock.
5
Measure out 1 l duck stock and degrease. Bring the stock to the boil and boil it down to half its volume over a high heat for about 30 minutes.
6
Peel 1 onion, dice finely. Heat the lard in a pot. Fry the onion in it. Add red cabbage, cloves and apple compote, bring to the boil. Cover and stew at low heat for about 15 minutes.
7
Spread the legs with cold salted water about 10 minutes before the end of the roasting time. Fry at high heat (electric range: 225 °C/circulating air: 200 °C/gas: level 4) until crispy. Remove the legs and keep them warm.
8
Loosen the roast with the boiled down stock and pour into a pot through a fine sieve. Degrease if necessary, then bring to the boil. Stir starch and 4 tablespoons of water until smooth. Stir into the boiling stock and simmer for about 2 minutes.
9
Wash the thyme, shake dry, chop finely and stir in. Season sauce with salt and pepper. Serve everything. Croquettes taste good with it.