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1
Bring a large pot of water to a boil over high heat.
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2
Remove and discard the wilted outer leaves of the cabbage and dig out the core.
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3
Loosen as many leaves as possible: then slip the cabbage intro the boiling water and cook until the leaves begin to loosen, about 5 minutes.
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4
Remove the cabbage and rinse under cold running water.
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5
Carefully separate 12 of the outer, large leaves.
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6
Reserve the remaining cabbage for another purpose.
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7
Meanwhile, bring a second pot of water to a boil, add 1 teaspoon salt and the 12 cabbage leaves and cook for 3 minutes.
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8
Drain, rinse and drain well in a colander.
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9
Carefully trim the duck legs of excess fat.
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10
Bone each duck leg, leasing the meat with the skin in one piece.
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11
Lightly score the skin in a diamond pattern with a sharp knife.
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12
Remove as many thick tendons from the legs as possible without damaging the meat and refrigerate.
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13
Preheat the oven to 425.
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14
Crack the duck bones into small pieces, place in a heavy roasting pan and cook in the oven, turning once, until lightly browned, about 25 minutes.
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15
Add the onions, carrots and garlic cloves and continue to cook until brown, about 30 minutes longer.
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16
Scrape the bones and vegetables into a large heavy saucepan.
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17
Discard the fat from the roasting pan; place the pan over moderate heat, add 1 cup of cold water and bring to a boil, scraping up any browned bits from the bottom of the pan.
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18
Add this liquid to the pot along with enough water to cover.
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19
Bring to a boil over moderately low heat.
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20
Skim the surface and add the bouquet garni and white wine.
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21
Simmer, uncovered, for 30 minutes.
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22
Add the tomatoes and cook for 30 minutes longer.
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23
Strain the stock into a large saucepan, pressing on the vegetables and bones to extract all their juices.
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24
Skim off any grease from the top.
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25
Boil the stock over high heat, skimming occasionally, until reduced to 1 1/2 cups, about 45 minutes.
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26
Put the bread cubes in a medium bowl.
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27
Pour the milk over the bread and let stand for 2 to 3 minutes, until soft.
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28
Press out and discard any excess milk.
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29
Add the ground pork, garlic, shallots, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, the chives, parsley and nutmeg to the bread.
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30
Mash with a fork to blend well.
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31
Then work in the beaten egg.
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32
Cover and refrigerate the stuffing until firm, about 20 minutes.
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33
In a small saucepan of boiling water, blanch the salt pork for 5 minutes.
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34
Drain and pat dry with paper towels.
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35
In a large ovenproof skillet, slowly cook the salt pork in its own fat over moderate heat until lightly browned, about 5 minutes.
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36
With a slotted spoon, transfer the salt pork strips onto paper towels to drain, leaving the fat in the skillet.
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37
Place the apple in a small dish designed for microwave use.
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38
Cover and cook on high for 2 to 3 minutes, or until soft, (Alternatively, the apple can be steamed until soft.)
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39
Remove the skin and core; crush the apple with a fork to a smooth puree.
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40
Press through a sieve for finer texture if desired.
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41
(The recipe can be prepared to this point a day in advance.
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42
Refrigerate the cabbage, stock, stuffing, skillet fat and apple puree separately.)
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43
About 2 hours before serving, preheat the oven to 325.
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44
Season the duck legs with 1/4 teaspoon each salt and pepper.
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45
Heat the reserved fat in the skills over moderate heat until almost sizzling.
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46
Add the duck legs, skin-side down, and saute until lightly browned, 2 to 3 minutes.
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47
Turn and saute on the second side for 1 to 2 minutes.
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48
Drain the duck pieces on paper towels; reserve the fat in the skillet off heat.
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49
Cut each duck leg in half crosswise and let cool slightly.
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50
Spread out the cabbage leaves and pat them dry; season them with 1/2 teaspoon each salt and pepper.
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51
Place 1 heaping tablespoon of the stuffing onto each cabbage leaf.
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52
Place a duck piece on top and cover with another heaping tablespoon of stuffing.
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53
Wrap the cabbage around the duck and tie with kitchen string in both directions like a package.
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54
Pour out half the reserved fat in the skillet.
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55
Heat the remaining fat over moderate heat.
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56
Add the cabbage rolls and brown well on both sides, about 5 minutes per side.
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57
Remove to a plate.
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58
Drain off the fat and wipe out the skillet.
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59
Return the cabbage rolls to the skillet in a single layer.
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60
Reheat the stock to boiling; pour over the cabbage rolls.
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61
Add the salt pork strips and cover with a round of waxed paper and a lid or foil.
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62
Bake in the oven for about 1 1/2 hours, turning each cabbage roll midway, until the duck is very tender.
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63
Transfer the rolls to a serving platter.
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64
Cut away and discard the string.
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65
Skim off any excess grease from the cooking liquid.
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66
Boil, if necessary, to reduce the sauce to 1 cup.
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67
Beat in the pureed apple, adjust the seasoning with salt and pepper, if necessary, and the lemon juice and pour the sauce over the cabbage.
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68
Decorate with parsley leaves and serve.
