Confit Duck Legs Italian Style

Duck legs:

Season the duck legs with sea salt and black pepper. Coarsely chop the garlic and add to the duck legs together with the rosemary sprigs, marjoram sprigs and four thyme sprigs. Cover the seasoned duck legs with foil and marinate in the refrigerator for about four hours.

After six hours, turn once to the other side.

Cut the apple in half. Peel the shallots and cut them in half as well. Put the goose fat in a saucepan and let it melt over medium heat. Add the mineral water. Add the duck legs, the apple, a sprig of thyme and the shallots and simmer gently for about 120 minutes. Carefully remove the duck legs with a skimmer and keep warm. Just before serving, crisp in the oven on broil setting. Season with salt and lightly crushed peppercorns.

Barley risotto:

Clean and finely dice the shallots and carrot. Sauté the shallots, diced carrots and rolled barley in two tablespoons of butter until translucent. Extinguish with white wine and cook. Bring the chicken broth to a boil and cover the barley risotto repeatedly with hot clear soup.

Reduce, stir and cook until tender alternately.

Rinse the savoy cabbage leaves and remove the white stem. Blanch the leaves in boiling hot salted water until al dente.

Rinse in iced water, remove and cut into two-by-two-inch pieces. Add the cabbage to the pearl barley risotto form and season with pepper, ma

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