Making Roasted Duck Legs with Steamed Cabbage and Onion Mashed Potatoes usually starts peacefully, and then someone will surely ask, "when can we taste it?". Crispy duck, sauerkraut, onion fries. A three-member band, where luckily everyone can play. By the time it is served, everyone in the kitchen usually volunteers to be a quality inspector.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- 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. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- 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. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
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.