Confit Duck Leg with Red Cabbage Jam and Dödölle

Clean the duck legs, then thoroughly rub them with coarse sea salt and black pepper. Place them in a bowl with fresh thyme, smashed garlic, and bay leaves. Cover and refrigerate for at least 12, or up to 24 hours, to marinate.

Preheat your oven to 140°C (275°F). Remove the duck legs from the refrigerator, rinse off the salt, and pat them thoroughly dry. Place them in a deep baking dish or Dutch oven, then pour enough duck fat over them to completely submerge. Cook in the oven for 3-4 hours, or until the meat is very tender and easily pulls away from the bone.

While the duck is cooking, prepare the red cabbage jam. In a large pot, heat olive oil over medium heat. Add the finely sliced red onions and sauté until translucent (about 5-7 minutes). Add the thinly sliced red cabbage, grated green apples, red wine vinegar, balsamic vinegar, brown sugar, cinnamon, and cloves. Season with salt and pepper to taste. Cover and simmer on low heat for about 60 minutes, stirring occasionally, until the cabbage is tender and most of the liquid has evaporated, resulting in a thick, jam-like consistency.

Peel and dice the potatoes, then boil them in salted water until tender (about 15-20 minutes). Drain well, then mash them while hot. Add the all-purpose flour and a pinch of salt, then mix thoroughly with a wooden spoon until you get a thick, sticky dough. In a large skillet, heat lard or vegetable oil over medium heat. Using a tablespoon, drop small dumplings of the dough into the hot fat and fry until golden brown and crispy on all sides (about 15-20 minutes).

Once the duck legs are confited, remove them from the fat and place them on a baking sheet lined with parchment paper. Increase the oven temperature to 200°C (400°F) and roast the duck legs for an additional 15-20 minutes, until the skin is crispy. Serve the crispy duck legs with the warm red cabbage jam and freshly fried dödölle. Enjoy your meal!