Duck Legs with Orange Sauce and Sauerkraut-Style Cabbage Salad

Separate the legs from the duck together with the upper part. Carefully clean away the excess fat and remove the skin and cartilage from the lower side so that the bone is exposed. Season them with salt and black pepper and sear them on a hot pan without adding any fat. When turning the legs, add 25 g of butter to the pan and once it melts, baste them generously. When they take on a golden color, place them in a baking tray and roast for 45–60 min (until the meat is done) in an oven preheated to 180°C. Meanwhile, grate the orange zest, squeeze the juice and put them in a pot to boil. Add the honey and season with salt and black pepper. Pour in the cream and the liqueur in a thin stream, stir and reduce the liquid for a few minutes. If desired, you can strain the sauce. For the salad, heat the vinegar in a pan and add the sugar until it dissolves. Remove from the heat and leave to cool. Cut the cabbage into thin strips and season it with olive oil, salt and the prepared vinegar. Add the soy sauce and garnish with the chopped walnuts. Serve the legs with the orange sauce and the cabbage salad.