Roasted Leg of Duck with Apple Red Cabbage

For the roasted duck leg with apple red cabbage, first prepare the apple red cabbage. To do this, wash the red cabbage, remove the stalk and possibly the outer leaves and finely slice or cut the cabbage into fine strips.

Wash and peel the apples, cut them into quarters and remove the core, then cut them into slices. Skin the onion and lard with the cloves.

Put the red cabbage, lard, apple slices, salt and sugar, and onion in a large pot. Pour in water, bring to a boil and continue cooking for 35-24 minutes, then turn off the heat and finish cooking the red cabbage in the reheat for about 10 more minutes. Season to taste with cinnamon and vinegar.

While the red cabbage is cooking, prepare the duck legs. To do this, wash the legs and pat dry. Then rub with salt and duck spice mixture.

In a large pan with a lid, heat the oil. Add the seasoned duck legs and sear on both sides. Lower the temperature slightly and continue to roast for 15 minutes each.

When the bones separate from the meat, the duck is cooked. Then turn up the temperature once more and fry the duck legs again for a short time until crispy. Serve the duck legs with the red apple cabbage.

Preparation Tip:

Roast duck leg with apple red cabbage goes well with mashed potatoes or dumplings.

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