Duet of Barberie Duck on Creamed Savoy Cabbage with Roasted Polenta and Port Wine Pepper Sauce

Remove the outer green leaves from the savoy cabbage head, quarter it and cut out the stalk. Cut the cabbage into cubes, blanch in salted water and rinse in iced water (to keep the color). Reduce the cream by half. Add the chopped cabbage to the cream and simmer for 4-5 minutes on low heat. Season with salt, pepper and a pinch of nutmeg.

Add 2-3 drops of truffle oil to the cabbage. For visual enhancement, you can glazed carrot stars under the vegetables form.

Remove the two legs from the duck and sear them on the left and right sides. Sauté some vegetables (about 60 g each) in a saucepan, add paradeis pulp and extinguish with a dash of red wine. Sautéed duck legs on the roasted, tomatoed vegetables form and cover with water. Add spices and put in the stove at 180 to 200 degrees for 45 min. The legs are cooked when you take a stab with a fork and the legs fall off the fork by themselves.

Keep the finished braised drumsticks warm in the oven at 100 °C and strain the sauce. Boil the sauce by half and thicken slightly with potato starch. Depending on your choice, you can add a little bit of reduced orange juice with Grand Marnier or red port wine to the sauce. Remove the duck breast from the bone, remove the wings and tendons and score the skin into lozenges to help the fat render. Then place the duck breast on

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