(for 4 people)
For the duck leg
- 4 duck legs
- 1 onion (approx. 70 g)
- 1 carrot (approx. 100 g)
- 1/3 celery root (approx. 100 g)
- 2 cloves of garlic
- 1/3 leek (approx. 50 g)
- 400 ml meat broth or meat stock
- 200 ml red wine or port wine
- 25 g butter
- Salt, nutmeg and cayenne pepper to taste
For the red cabbage - 1/2 head of red cabbage
- 2 shallots
- 1 apple
- 20 g goose fat
- 100 ml apple juice or water
- 1 tbsp raspberry vinegar
- 1 teaspoon sugar
- Salt and nutmeg to taste
For the potato dumplings “half & half” (with bread core)
- 1 kg floury potatoes
- 2 egg yolks
- 2 tsp cornstarch
- salt and nutmeg
- stale bread
