Duck Legs on Savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 duck leg (s), fresh
- 1 savoy cabbage
- 150 g smoked bacon, mixed, finely diced
- 500 ml vegetable stock, hot
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the duck legs, pat dry, season with salt and pepper. Carefully prick the skin of the clubs 2 - 3 times. Cut the savoy cabbage into eighths, remove the stalk, rinse and drain. Cut the bacon without the rind and gristle into very fine cubes. Prepare the vegetable stock. I make it from 500 ml of boiling water and 2 - 3 tablespoons of granulated vegetable broth.
- Preheat the oven to 180 ° hot air.
- Line a baking dish with the savoy cabbage, pour some pepper from the mill and a little salt over it, spread the bacon on the savoy cabbage and carefully pour in the vegetable stock. Now place the duck legs with the skin facing up.
- On the middle rack, the dish takes 35-40 minutes, depending on the size of the duck legs. For the last 3 minutes, I turn on the grill to get the skin a little crispy.
- If the vegetable stock is too absorbed, add a little more stock if necessary.
- I serve boiled potatoes with it and don`t thicken the brew, but you can do that - it`s a matter of taste.
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