INGREDIENTS
4
Duck legs
5
Bay leaves
2
Carrots, large
2
Granny smith apples
1
Onion, large
2
Onions, large large
1
Red cabbage
2
sprig Rosemary
1
sprig Sage
500 milliliters
Beef stock
1 1/2 l
Chicken stock
100 g
Brown sugar
1
Cinnamon stick
1 tsp
Juniper berries
1
Pepper
1 tsp
Peppercorns, green
1/2 tsp
Peppercorns, green ground
1
Salt
3
Star anise
125 milliliters
Red wine vinegar
1
Vegetable oil
500 milliliters
Apple juice
1
knob Clarified butter
100 milliliters
Cream
750 milliliters
Red wine