Duck Legs with Braised Red Cabbage

How to prepare duck legs with braised red cabbage

1. Shred the cabbage finely with a knife or using a mandoline. Sprinkle with salt and knead for 2 minutes to soften it a bit.
2. Heat the oil and butter in a pot and sauté the finely chopped onion until softened.
3. Add the cabbage in 3-4 batches, adding each batch after the previous one has wilted. Sprinkle salt and ground black pepper with each batch. Taste the cabbage to ensure it's pleasantly seasoned.
4. After adding all the cabbage, add the sugar, allspice, nutmeg, cinnamon, and vinegar. Stir for 2-3 minutes.
5. Deglaze with wine and 150 ml water. Cover the pot and let it simmer over very low heat for 1 hour. The cabbage is cooked covered to preserve its color. Every 15 minutes, stir the cabbage so it doesn't stick to the bottom and check that it has liquid. If not and it seems like it's burning, add a little water.
7. Braised cabbage is also good reheated, so it can be prepared ahead of time.
8. When you want to serve, just take the legs out of the fat and put them in the oven at 150°C (300°F) for 10 minutes, just to warm them up a bit. Switch the oven to grill function (heat from above) and leave the legs on the second level under the grill for maximum 10 minutes, until the skin is golden. Watch the meat during this time so it doesn't burn.
9. Serve the legs on a bed of mashed potatoes (prepared simply with milk, butter, and a little grated horseradish, just enough to give it flavor) and braised red cabbage, alongside a glass of the red wine used to prepare the cabbage.

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