Duck legs with braised savoy cabbage and potatoes

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1. Roast the duck legs

   1 hr 30 min

   Pat the duck legs dry with a paper towel, score the skin in several places, and rub with the salt and marjoram. Place skin-side up in a roasting pan, pour in 200 ml water, cover, and roast in an oven preheated to 160°C (325°F) for 1 hour 30 minutes.

2. Prepare the potatoes

   10 min

   Peel the potatoes, cut into quarters, and parboil in salted water for 10 minutes. Drain.

3. Roast until crisp

   30 min

   Increase the oven temperature to 200°C (400°F). Arrange the potatoes around the duck legs, coat them in the rendered fat, and roast uncovered for 25–30 minutes, until the duck skin is crisp and the potatoes are golden.

4. Braise the savoy cabbage

   15 min

   Remove the thick ribs from the savoy cabbage and cut the leaves into strips. Finely chop the onion and sauté in the lard. Add the cabbage, caraway seeds, salt, and water, cover, and simmer for 10–12 minutes until tender. Stir in the crushed garlic at the end. Serve with the duck legs and potatoes.

Tip: Cut out the thick ribs from the savoy cabbage leaves, as they take longer to cook than the leaves. Young savoy cabbage needs even less braising time and will stay bright green.

This recipe was translated from the Slovak original: Kačacie stehná s duseným kelom a opekanými zemiakmi