Duck is a popular poultry in Hungary, although it's quite expensive, so we usually cook it for special occasions. The roasted, crispy legs are usually served with sauteed red cabbage and mashed potatoes. It's not a difficult recipe, just time-consuming because the legs are a relatively tough meat, so they need to cook slowly for at least 2 hours.

Ingredients (for 4)

For the duck:
4 duck legs
1 red onion
4 garlic cloves
salt, pepper
dried marjoram

1. Score the skin of the duck legs
2. Season with salt and freshly ground black pepper
3. Cover with foil and put it into the fridge for at least 2 hours (the more the better)
4. Cut the red onion into large pieces, and cut the garlic cloves in half or three pieces
5. After 2 hours take the duck legs out of the fridge and season with dried marjoram
6. Put the legs, skin-side down into a large pan and drop the red onion and garlic around
7. Pour a glass of water over, cover with tin foil
8. Put it into the preheated (150C, 320F) for 2 – 2 ½ hours
9. When the time is up, take the duck legs out of the oven and take off the foil
10. Spoon the excess fat out from the pan (but reserve it!) Just leave a small amount of fat under the duck legs
11. Turn the legs over, skin side up and put back into the oven
12. Bake for 20-30 minutes on 180C (350F) until the skin is crispy. /spoon some fat over the skin while cooking once or twice)
13. Take out of the oven when it's ready (don't let it become too dry!)

For the sauteed red cabbage:
1 small red cabbage (about ½ kg, 1 lb)
1 tbsp salt
2 tbsp oil
1 onion
1 apple
2 tbsp sugar
2 tbsp vinegar
1 tsp caraway seeds

1. Cut the red cabbage in half, and slice it very thinly (or you can use a shredder)
2. Put it into a large bowl, add 1 tbsp salt and mix well with your hands, then put aside for at least 30 minutes
3. Finely chop the onion
4. Heat the oil in a large saucepan and gently cook the onion until soft
5. Core and slice the apple into 8-10 pieces
6. Squeeze out as much liquid from the red cabbage as you can and add it to the softened onion
7. Season with the vinegar, sugar, caraway seeds, add the apple pieces, and pour 1 glass of water over
8. Mix together, cover the pan and cook on medium-low heat for about 1 hour.
9. Check and stir now and then. You can adjust the seasoning (more vinegar or more sugar) to your liking, and also pour some more water over if needed.
10. It's ready when the cabbage is nice and soft.

For the potato side dish:
4-5 red skin potatoes
salt
reserved duck fat
some chopped parsley (for serving)

1. Cook the potatoes in boiling salted water until soft
2. Drain and mash with a fork – it doesn't have to be smooth leave some chunks in it
3. Add some spoonfuls of reserved duck fat, a pinch of salt and mix together
4. Grease a baking pan
5. Using a spoon and your hands form 8-9 patties from the potato-mixture
6. Drizzle some more fat on top
7. Bake in the oven on high heat /under the grill for 10-15 minutes, until it's golden brown on top
8. Take out of the oven, and sprinkle some chopped parsley on top.

Serve on duck leg per person with 4-5 spoonful of red cabbage and some potato patties.
ENJOY!!

/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 - (all rights reserved)/

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