Every side has a job beside roast duck leg. Cabbage is sharp, onion potatoes are soft, and crisp skin crowns the meat without making anything else unnecessary.
Method, step by step
- Salt the duck legs, skin side up, and bake with a little water at 150 °C until soft. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Steam the cabbage with onions, apples, cumin, sugar and vinegar.
- Coarsely mash the boiled potatoes and roll them in the caramelized onions. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Roast the duck at 220 °C until crispy, let it rest, then serve with the two side dishes.
Practical tips and common mistakes
- Dry the duck skin uncovered in the refrigerator before baking; the crunch starts the night before.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
