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1
Place the duck legs, a third of the onion, 2 bay leaves and the peppercorns in a saucepan and cover with water. Bring to a boil over medium heat then cover and simmer for 40-45 mins.
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2
Preheat the oven to 400u00b0F. Remove the duck from the pan and pat dry using paper towels. Season with salt, place in a roasting pan, then roast for 15 mins. Measure out 1/2 cup of the cooking liquid from the pan, then return the duck to the oven for another 25-30 mins.
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3
Heat 2 tbsp oil in a saucepan, add a third of the onion and saute for 2-3 mins. Add the leek and carrot and saute for 3-4 mins, stirring. Pour in the stock and 1 1/4 cups duck cooking liquid. Bring to a boil and simmer for 15-20 mins. Drain the vegetables and reserve the liquid.
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4
Heat the butter in a saucepan, add the remaining onion and saute for 2-3 mins. Add the cabbage, cloves, 2 bay leaves and the apple sauce. Bring to a boil and simmer for 20-30 mins.
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5
Cook the croquettes according to the package instructions.
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6
Remove the duck legs from the pan and keep warm. Deglaze the pan with the cooking liquid reserved from the vegetables. Pour the juices through a strainer into a saucepan and bring to a boil. Mix in the gravy powder. Simmer, stirring for 2-3 mins until the gravy thickens. Stir in some sugar and season to taste. Serve the duck legs, cabbage and croquettes on 4 plates and drizzle with gravy.
