One of the big hits of the season is duck legs. As usual at carnival, what is poured into the dish is added to the food. This duck leg is made crazy with a little cognac, so there's no question about what to base the evening's feast on.
Ingredients for 4 people:
- 4 pieces duck leg
- 10 cloves focushagytoday
- 1 kg duck fat
- 2 dl water
- 1 bunch fresh thyme/rosemary
- 2 cups of cognac
- Salt, pepper to taste
- 26 dkg steamed red cabbage
- 10 dkg bacon
- 8 pieces potato pancakes
- 1 pear
- 50 g vaj
- 3 tbsp brown sugar
Preparing the duck legs in cognac:
- Season the duck legs well with salt and pepper. Place on a baking tray and surround with crushed garlic, cuckoo grass, then pour over 1 cup of cognac and the water. Melt the duck fat and pour as much as you can over the thighs. Place in an oven preheated to 100-120 °C for 5-6 hours.
- A bacon dice and fry in a little duck fat. Add the cauliflower and after a few minutes of cooking you're done.
- For the caramelized pears fruit peel, cut into quarters and remove the seed coat. Start caramelising the brown sugar and add the pear pieces. Stir, add the other cup of brandy and bring to the boil. Remove from the heat and add the cold butter to cream the caramel.
- Before serving, fry the potato pancakes in a little fat for about 6 minutes. Bake the confit duck legs skin side up in a 180°C oven until the skin is crispy and golden brown.
Bon appetit!
