Cook: 150 minutes
4 duck legs (1.5 - 2kg)
4 cloves of garlic
For the braised red cabbage:
1kg red cabbage
1 red onion
salt and pepper
2-3 pinches of cinnamon, ground caraway, crushed marjoram, sugar
100ml Stift Klosterneuburg – 900 Jahre 2011 red wine
2 tbs vinegar
Wash the duck legs and score the skin with a sharp knife. Season with salt, place in a baking dish and leave to rest for an hour. Then add two quartered onions and 3-4 cloves of garlic. Cover and put into a cold oven. Bake at 180-200 degrees Celsius for about 2 hours until tender. Turn the meat twice while cooking, but do not add any extra fat or water.
For the braised cabbage: Chop the cabbage, cut into thin strips and season with salt. Sauté the diced red onion in a little oil. Then add the cabbage and blueberries, and pour over about 200 ml water. Season to taste with salt, pepper, a little marjoram, ground caraway, cinnamon, sugar and vinegar. When the cabbage is tender, add the red wine and braise uncovered for a further 20 minutes until all the excess liquid has evaporated.