Portion the duck legs from the whole ducks and reserve the remaining carcasses for later use in the ‘Duck breast’ recipe. In a bowl, combine the salt, thyme, bay leaves and garlic to make the curing salt. In a tray, cover the duck legs with the curing salt and leave to cure for 6 hours.
After 6 hours, rinse the legs and pat dry with paper towels. Place the duck legs in a vacuum bag with the duck fat and vacuum seal.
Dress the cabbages with olive oil and salt. Wrap in foil and place in a wood-fired oven. Alternatively, place in the oven at 180°C.
In a pot, heat the beef jus. Add the cream and warm through. Reduce gently to coating consistency. Add the mustard, season with salt and pepper to taste, and reserve.
Place the orange segments on a tray. Blowtorch the segments until slightly blackened – or simply serve them fresh.
Assemble by following the photo, or as you like. Place a
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