Rub the duck legs with salt and pepper and put them on a baking tray. Cook them in the preheated oven at 180 °C (160 °C fan) for 60–75 min, until the skin is browned and the meat is tender.
Remove the outer leaves from the sweetheart cabbage and cut it into large wedges. That way it holds together nicely when frying.
Heat the olive oil in a large frying pan and fry the sweetheart cabbage on both sides until it takes on some roasted flavour.
Season the sweetheart cabbage with caraway, salt and pepper. Add some of the roasting juices from the duck legs and let everything braise briefly for 3–5 min.
Check whether the duck leg meat comes away easily from the bone. If needed, give them a little more time in the oven.
Arrange the sweetheart cabbage on plates and set the duck legs on top. A little of the roasting juices spooned over makes the dish more rounded.
Good to know
A dish like this makes no fuss and still feels special. The duck leg braises almost on its own, while the sweetheart cabbage stays soft and aromatic.
Swaps
Duck leg → chicken thigh (a little leaner, also plenty of protein) | Sweetheart cabbage → savoy cabbage (more structure, also with fibre) | Olive oil → ghee (heat-stable and full-flavoured) | Caraway → fennel seeds (similarly aromatic)
Allergens
The dish is free from the most common allergens, apart from possible individual intolerances. For children, a mild seasoning works better; in pregnancy serve it well cooked.
