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To start, put a tablespoon of oil in the pan.
Peeled, washed, wiped and finely chopped garlic is browned in oil and duck fat.
Remove the garlic and fry the duck legs until lightly browned on each side.
Wash the pepper, wipe with a paper towel or a clean towel and remove the spine and cut the julienne.
Remove the duck thighs and set them aside.
Put the chopped pepper in the pan.
Washed, cleaned cabbage is chopped into very thin strips.
Add the cabbage over the peppers and stir so that it doesn't stick.
Pour over the cabbage and cook the cabbage until it is no longer crispy.
Cinnamon stick is added to the pan with the cabbage.
Put the duck legs in the pan, covering it with cabbage so that it doesn't burn.
Put the pan in the oven heated to 150 degrees C, for 50-60 minutes.
In the last 10 minutes, remove the cinnamon stick and remove the cabbage from the duck legs so that they brown nicely.
Serve with hot bread.
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