Duck legs in the oven baked in a sleeve with a side dish

Step-by-step cooking

1. Step 1:

   

   Duck legs are washed, dried with a paper towel, cut off excess fat and make oblique incisions on the skin, without affecting the meat

2. Step 2:

   

   In a bowl, mix vegetable oil, mustard, honey, salt, pepper. We send the hams to this marinade, mix well and leave for 1 hour at room temperature. I prefer to leave it in the refrigerator overnight

3. Step 3:

   

   We put the pickled hams in a baking bag (the package needs to be put on a baking sheet), add a little 1-2 tbsp of water, tie the package and make 2 punctures in the upper part of the package to release steam. We send it to the oven, preheated to 180 g for 30 minutes. 10 minutes before readiness, carefully cut the top of the package for getting a fried crust

4. Step 4:

   

   While the ham is in the oven, we prepare a side dish. Cut the white cabbage. We send the sauerkraut into a colander to drain the juice, if the cabbage is very sour, it must be washed and squeezed. Cut the onion into half rings. Cut the duck fat into small pieces

5. Step 5:

   

   We melt duck fat in a frying pan

7. Step 6:

   

   Remove the melted pieces of fat, spread the spices for garnish and fry for 1 minute

8. Step 7:

   

   Add onion, fry

9. Step 8:

   

   Add 2 types of cabbage, cranberries and simmer until softened under the lid. It is important not to overdo the cabbage. Remove the lid and fry the cabbage a little. I like to add a little sugar when cooking cabbage. It seems to me that the taste of cabbage becomes more saturated.

10. Step 9:

    

    Ready-made hams, in a package with a cut top, are left in the oven with the door open for 10 minutes so that the meat has rested. I like to turn off the oven, take out the finished hams and cover them with a silicone mat for 15 minutes. The meat will rest and be juicy. Ready, please try