Duck legs are a classic holiday dish, yet everyone prepares them differently. I’ll show you Szandi’s version, which has a little bit of Eger’s gastronomic traditions in it.
Ingredients for 4 people:
Roast duck legs:
- 4 pieces of duck legs
- 2-3 tbsp duck fat
- Salt, pepper, thyme to taste (add generously)
- 2 medium onions
- 3 large cloves of garlic
Stewed cabbage:
- Half kg white and the same amount of red cabbage
- 1 tbsp duck fat
- 1 large head of red onion
- 2 larger cloves of garlic
- 2 dl cider
- Salt, pepper, cumin seeds, sweetener, apple cider vinegar – to taste
Mashed potatoes:
- 1,5 kg yellow potatoes
- 2 dl sour cream
- 2 tbsp butter
- 1 tsp duck fat
- salt, peper, nutmeg
Preparation:
The duck takes the longest, so it’s a good idea to start with that. Salt and pepper the legs thoroughly, then place them in a greased pan and add 2 dl of water. Fry them in the oven preheated to 230 °C for 8 minutes, then at 150 °C under aluminium foil for 2 hours. After 1 hour, when a good deal of fat has rendered, sprinkle the meat thoroughly with thyme and add the crushed garlic and quartered onion. After 2 hours, grill without foil until the skin is crispy (7-12 minutes).
Mash the peeled, soft boiled potatoes and mix with butter, duck fat and, instead of milk, only sour cream. Season with salt, freshly ground pepper and a little nutmeg, preferably freshly grated.
If you use white cabbage in addition to the purple cabbage, the result will be sweeter and the purple colour will be more gentle. Fry the coarsely chopped onion in duck fat until translucent, add the chopped garlic and then pile the cabbage on top. Stir occasionally and when it has drained, simmer under a lid. Season with salt, pepper and half a teaspoon of ground cumin. When the juice has evaporated, add cider and some sweetener (I used liquid stevia). Sweetened, simmer under a lid until as tender as you like. Finally, acidify with 10 ml vinegar. A quick, simple, yet festive dish.