Rub the duck legs with coarse salt

Add thyme, garlic cloves (sliced thinly), freshly ground black pepper, and bay leaves torn into smaller pieces. If the thyme is fresh, make sure to either blanch it briefly or rinse/wash it thoroughly beforehand.

Place them in a container for 24 hours, then take them out and rinse them in cold water. Afterwards, dry them with a kitchen towel.

Vacuum pack the legs and add 1 tbsp. of duck fat per leg (this is not necessary, there is enough fat for them to "fry" in their own fat, but it adds extra flavor).

Cook them for 12 hours at 75 degrees Celsius (167 degrees Fahrenheit) in sous vide/water bath.

Afterwards, dry them and fry them in the duck fat on a hot pan to get a crust/crispy skin.

Start by cutting the cabbage lengthwise into 2 pieces and remove the outer leaves.

Heat the oil in a frying pan and fry the cabbage on both inner sides over high heat.

Season the cabbage with salt and pepper, add the butter, and cover the pan with a kitchen towel. Moisten the kitchen towel with water along all edges so it seals tightly. This makes the cabbage fry/steam in the butter.

After about 20 minutes, remove the kitchen towel and add the lemon juice, white wine, and stock. Let it simmer for 5 more minutes, and the cabbage is ready to serve. Optionally, divide the cabbage into 2 more pieces and serve immediately.

 

Mix crème fraîche, bearnaise essence, tarragon, sugar, and lemon juice in a bowl and season with salt, pepper, and cayenne pepper to taste.

Let it sit in the refrigerator for half an hour before serving, and take it out of the refrigerator 10 minutes before serving.