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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