Roast Duck with Braised Cabbage

The key to duck is rendering the fat from the skin slowly, producing a crispy exterior while keeping the meat succulent.

The duck legs are scored on the skin side and seasoned. Placed skin-side down in a cold pan, then the heat is brought up slowly to render the fat gradually.

Finished in the oven until the skin is deeply golden and crispy.

• Rested before serving
• Braised red cabbage with apple is prepared separately
• Served together with the rendered duck fat drizzled over

A classic autumn and winter dish.