Duck leg confit with braised cabbage in a creamy truffle sauce

Duck leg, slow-cooked using the traditional French confit method, is gently simmered in its own fat at a low temperature, resulting in incredibly tender and juicy meat. Served with braised cabbage and complemented by two refined sauces — a creamy truffle sauce and a berry demi-glace.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Goes with

Limonati by Borjomi pear

Recipe author

Nikita Yeremeyev

Ingredients

Duck legs

4 piece

Duck fat

4 kilogram

Garlic

1 piece

red chili pepper

20 gram

Salt

15 gram

black pepper (ground)

5 gram

Fresh rosemary

50 gram

33% cream (можно также: Heavy cream (33%)

300 gram

black truffle paste

50 gram

Ready-made demi-glace sauce

150 gram

Frozen blackcurrant

White cabbage

1.5 kilogram

step

Marinating the duck legs
Marinate the duck legs with salt and Borjomi mineral water for 15 minutes. This helps make the meat more tender and juicy.

step

Confit Preparation

Place the duck legs in a deep baking dish and cover with duck fat or vegetable oil. Add peeled garlic, chili pepper, and rosemary sprigs. Roast at 160°C (320°F) for 3 hours.Final Roasting of the Duck

Once the duck leg is cooked, carefully remove the bone to check the tenderness of the meat. Place the leg on a baking tray, brush with demi-glace (or teriyaki) sauce to create a flavorful glaze. Roast for 10 minutes at 180–200°C (355–390°F).

step

Braised Cabbage Preparation

Clean and wash the cabbage, then cut it into 4 or more wedges. Lightly coat each wedge with fat or oil and wrap tightly in foil. Roast in the oven at 160°C (320°F) for 50 minutes.

Creamy Truffle Sauce Preparation

Pour the cream into a saucepan and bring to a boil. Add black truffle paste and salt to taste, then mix thoroughly until smooth.

Berry Sauce Preparation

Heat the ready-made demi-glace sauce and reduce until thick and glossy. Add frozen berries and stir gently.

Serve

Plating and Serving

Place a wedge of braised cabbage on the plate.
Drizzle it with the creamy truffle sauce, allowing it to seep between the cabbage layers.

Carefully place the roasted duck leg on top.
Spoon over the berry demi-glace sauce.
Garnish with sprigs of fresh herbs.

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