Confit Duck Leg with Cabbage Steak and Roasted Onion

Crush half of the garlic, one teaspoon of crushed black pepper, a few sprigs of thyme, and one sprig of rosemary, then pour 3 liters of boiling water over them. Cover and let cool, then strain. After this, add 18 dkg of salt and marinate the duck legs in this liquid for 4-8 hours, depending on their size.

Then, remove the duck legs from the marinade. In a cast iron or ovenproof dish, melt the fat, add the duck legs, a few cloves of garlic, 1 head of onion cut into wedges, and a little fresh herbs.

Place it covered in an oven preheated to 130 degrees Celsius and confit until tender. This can take 3-6 hours. Let it cool in the fat.