Roasted legs of duck on pear-red cabbage

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the legs of duck and pat dry well. Peel onions and cut into two quarters. Wash, peel and chop the carrots. Heat the oil in a frying pan and fry the duck legs on both sides. Season with salt, cayenne pepper and thyme. Add the carrots and onion slices and roast in an open roaster in a preheated oven (electric stove: 200°C/ gas: level 3) for 1-1 1/4 hours. After approx. 30 minutes pour on 1/4 litre of stock. Clean, quarter and wash the red cabbage. Cut out the stalk and cut the quarters into strips. Wash and quarter the pears, remove the core and cut half of the quarters into thin slices. Cut remaining quarters lengthwise into slices and sprinkle with lemon juice. Dice remaining onion. Heat clarified butter in a pot and fry onion until transparent. Add red cabbage, braise briefly and deglaze with pear juice, 1/8 litre water and vinegar. Season with salt and pepper. Add cloves, laurel and pear slices. Cover and stew for about 1 hour. Add remaining pear slices to the red cabbage about 10 minutes before the end of the cooking time. Remove the finished duck legs from the roaster and keep warm. Dissolve roast with remaining stock and cream. Pour through a sieve into a pot. Bring to the boil and stir in the sauce thickener. Bring to the boil again briefly. Season to taste with salt and pepper. Arrange the duck legs on the red cabbage. Serve sauce extra. Serve with boiled potatoes or potato noodles

2. 2

   Dishes: V & B

3. 3

   Glasses: Orrefors

4. 4

   Srviettenring: Kosta Boda

Nutrition Facts

KCAL
910 kcal

CARBS
31 g

FATS
44 g

PROTEINS
82 g