Duck leg confit with red cabbage and sauce
6 servings
360 minutes
Duck leg confit with red cabbage and sauce is an exquisite dish of European cuisine that embodies the traditions of slow cooking meat. The confit method preserves the juiciness of duck meat, making it tender and rich in spice flavors. Red cabbage infused with the aromas of cloves, coriander, and citrus complements the dish with its light acidity. The sauce made from dried fruits and sage provides a harmonious blend of sweetness and spiciness, deepening the flavor. This dish is perfect for a leisurely dinner in a cozy atmosphere where one can savor every nuance of its flavor palette.
1
Remove the bone from the duck leg, burn the skin with a torch or on a gas stove. Heat juniper, cardamom, salt, and peppercorns in a dry pan, add water and salt and stir until the salt is completely dissolved. Marinate the leg in this mixture for three hours, then dry with a napkin, coat with vegetable oil, pack in a sleeve and bake in the oven at 130 degrees for 4-6 hours.
- Duck legs: 1 piece
- Water: 500 ml
- Salt: 25 g
- Dried juniper berries: 5 g
- Cardamom: 5 g
- Black peppercorns: 5 g
- Clarified butter (ghee): 10 g
2
Prepare the sauce: soak dried apricots, raisins, and prunes; heat sugar in a pot with a little water while toasting spices in a pan. Add soaked dried fruits and spices to melted sugar, deglaze with apple juice, and add vinegar. Reduce to the desired amount (about 100 grams), strain and add sage to infuse for an hour. Pour glucose syrup into the hot sauce.
- Prunes: 15 g
- Dried apricots: 10 g
- Raisins: 7 g
- Cane sugar: 20 g
- Ground coriander: 1 g
- Cloves: 1 g
- Five pepper blend: 1 g
- Paprika: 1 g
- Mustard seeds: 1 g
- Thyme: 1 g
- Freshly squeezed apple juice: 100 ml
- Sherry vinegar: 2 ml
- Fresh sage: 2 g
- Glucose syrup: 30 g
3
Spices for cabbage should be crushed in a mortar and mixed. Then add them to boiling water along with orange zest and garlic. Blanch the leaves for 10-15 minutes until soft, dry them, and brush with melted butter.
- Ground coriander: 1 g
- Cloves: 1 g
- Five pepper blend: 1 g
- Paprika: 1 g
- Mustard seeds: 1 g
- Thyme: 1 g
- Orange zest: 4 g
- Garlic: 5 clove
- Red cabbage: 100 g
- Clarified butter (ghee): 10 g
4
Place the leg on a plate, add sauce and cabbage leaves on top.