Ohrenschwein - Aged 42 months

Ingredients

• 4 piecesduck legs
• 800 gramsduck fat
• 2 tablespoonssea salt
• 3 piecesgarlic cloves
• 1 bunchthyme
• 1 kilogramred cabbage
• 2 piecesonions
• 2 piecesapples (tart)
• 4 tablespoonsred wine vinegar
• 2 tablespoonsredcurrant jelly
• 2 piecescloves
• 200 gramspre-cooked chestnuts
• 20 gramsbutter
• 1 tablespoonbrown sugar

Preparation

1. 1Rub the duck legs thoroughly with sea salt and let them sit at room temperature for at least an hour.
2. 2Melt the duck fat in an ovenproof roasting pan over low heat and bring the temperature to about 90 degrees Celsius.
3. 3Submerge the duck legs completely in the fat along with the crushed garlic cloves and thyme.
4. 4Place the roasting pan in the oven preheated to 90 degrees Celsius for 120 minutes, until the meat is almost falling off the bone.
5. 5Thinly slice the red cabbage, dice the onions and apples, and sauté them in a little fat.
6. 6Deglaze with red wine vinegar, add the redcurrant jelly and cloves, and let braise over medium heat for about 50 minutes.
7. 7Toss the chestnuts in a pan with butter and brown sugar until they are glossy, golden brown, and slightly caramelized.
8. 8Remove the confit duck legs from the fat and crisp the skin under a broiler or in a hot pan.
9. 9Season the red cabbage with salt and pepper to taste, and serve on preheated plates alongside the duck legs and chestnuts.