(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

1. Wash and peel the vegetables, cut them into cubes and spread them on the bottom of the myromy multi-roasting pan.
2. Season the duck legs well and place them skin-side down on the vegetables.
3. Cook in the oven at 175°C for 20 minutes.
4. After 20 minutes, deglaze with 100 ml of red wine, add 200 ml of meat stock and cook in the oven for another 25 minutes.
5. After cooking, strain the meat juices through a fine sieve into a small saucepan.
6. Add the remaining red wine and the remaining meat broth and simmer until the sauce has a strong flavor.
7. Season to taste and, if necessary, thicken with a little cornstarch.
8. Finally, stir in the cold butter.

red cabbage 

1. Cut red cabbage into fine strips.
2. Finely dice the shallots.
3. Peel and grate the apple.
4. Heat goose fat in a pot, sauté onions in it, then add the red cabbage.
5. Season, add apple, raspberry vinegar, apple juice and sugar and simmer until the red cabbage is soft.

Potato dumplings “half & half” 

1. Wash and peel potatoes.
2. Cut 500 g of potatoes into cubes and cook.
3. Drain, allow to evaporate and press through a potato ricer.
4. Grate the remaining raw potatoes and squeeze them well to remove as much liquid as possible.
5. Mix cooked and raw potatoes with egg yolk, cornstarch, salt and nutmeg.
6. Form dumplings and let them simmer in lightly salted water for about 20 minutes.