Duck leg with orange

Chef Janez Bratovž from the JB restaurant, one of the most important and award-winning gourmet institutions in Ljubljana, shared his interpretation of a St. Martin's feast with us. Prepare duck leg with noodles, red cabbage, and orange marmalade and delight your loved ones with a slightly different St. Martin's lunch.

INGREDIENTS

Duck leg:

• 4 duck legs
• ½ kg duck skin and bones
• 60 g duck fat
• 1 onion
• ½ orange
• 100 ml sweet white wine
• 100 ml water
• Salt
• 1 teaspoon honey

Noodles:

• 100 g flour
• 4 egg yolks
• 80 g pork cracklings
• 1 liter water
• Salt

Red cabbage:

• ½ head of red cabbage
• 80 g duck fat
• 1 onion
• 40 g round-grain rice
• 1 tablespoon apricot jam
• 100 ml red wine
• 300 ml water
• Salt

Orange marmalade:

• 2 organic oranges
• 100 g sugar
• 50 g pectin

PREPARATION METHOD

Prepare the duck leg:
Sear the duck skin and bones well in a pot with duck fat. Then remove them from the pot and sear the salted duck legs in the same pot. Remove the legs from the pot and return the skin and bones to it. Add onion and orange and fry for about 10 minutes, then deglaze with wine and water. Place the legs on top and transfer to an oven preheated to 170°C. After 30 minutes of baking, take 3 tablespoons of sauce, mix it with honey, and brush the duck legs with the mixture. Bake for another 15 minutes. Once the legs are cooked, keep them warm and strain the sauce.

Prepare the noodles:
Make dough from flour, egg yolks, and salt. Let it rest for half an hour, then roll it out thinly. Cut it into larger pieces and toast them on a hot griddle or in a pan until well cooked on both sides. Bring water to a boil in a pot, add salt, and cook the noodles for 10 minutes. In a pan, heat the pork cracklings, add the cooked noodles and a small ladle of the water in which the noodles were cooked. Cook the noodles for a little while longer until the water evaporates slightly.

Prepare the red cabbage:
Finely grate the red cabbage. Heat the duck fat in a pot, add chopped onion and sauté until translucent. Add the shredded cabbage and rice, season with salt, and sauté for 5 minutes. Deglaze with wine and water. Mix well, cover the pot, and cook for 20 minutes. Stir occasionally during cooking and add water if necessary. Once the cabbage is cooked, add the apricot jam and mix well.

Prepare the orange marmalade:
Cook the whole oranges in water for 35 minutes, then remove them from the water, cool, halve, and remove the seeds. Cut the halves, including the peel, into smaller pieces, place in a saucepan, and add the mixture of sugar and pectin. Cook for half an hour, then blend until smooth to obtain a smooth marmalade.
Allow to cool.