12369 Serves 6 Wed Aug 06 01:05:20 -0700 2008 Tue Feb 03 10:22:57 -0800 2009 Licensed http://www.chow.com/recipes/12369 Tue, 03 Feb 2009 18:22:57 GMT Incredibly moist and tender, with an herb stuffing and a sauce thickened with pureed tart apple, these rolls should be served the day they are made, since refrigeration tends to dry them out. You can make them a few hours in advance and keep them warm in their cooking juices.

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Discard the tough outer cabbage leaves and cut out the tough core. Slip the entire head into a large pot of boiling water for 5 minutes, or until the outer leaves are supple. Remove and rinse under cold running water until cool enough to handle. Carefully separate and reserve 12 to 15 large leaves; use the remaining cabbage for some other purpose. Drain the leaves on kitchen towels and pat dry.

Carefully trim excess fat from the duck legs and set aside 1 tablespoon for Step 3. (Save the remainder for rendering or some other purpose.) Score the skin. Separate the drumsticks and thighs, bone them (reserving bones), and remove as many tendons as possible. Season the duck meat with a little salt and pepper and refrigerate.

Make a tomato-duck sauce: Place the duck bones and any other trimmings and 1 tablespoon of the duck fat in a large saucepan. Brown slowly over moderate heat, about 5 minutes. Add the onions, carrots, and garlic and continue to cook until lightly browned, about 15 minutes. Pour in the wine and bring to a boil, scraping up the brown bits stuck to the pan. Add the chopped tomatoes, herb bouquet, and 3 cups water. Bring to a boil, reduce the heat to moderately low, cover, and cook for about 1 hour. Let cool slightly, then strain into a bowl, pressing on the solids to extract all their juices. Degrease, return to the saucepan, and boil until reduced to 1¼ cups of sauce.

While the tomato sauce is cooking, make the Bread and Pork Sausage Stuffing, as described in the recipe that follows.

In a large skillet, slowly brown the pancetta cubes until crisp; add to the tomato sauce. Add the boneless duck pieces from Step 2 to the skillet, skin side down. Brown gently for 1 to 2 minutes. Drain the duck on paper towels. Remove half the fat in the skillet and discard.

To stuff the cabbage, lay out a leaf on a work surface with the stem end nearest you, and lightly season with salt and pepper. Divide the stuffing in 12 portions. Mound 1 portion of the stuffing on the cabbage leaf and set a piece of duck, meat side down, on top of the stuffing. Using both hands, lift the entire edge nearest you over the mixture. Bring the left side of the leaf up and over, then right side. Roll the filled leaf to form a tight packet; fasten with a toothpick or tie with white string. Repeat with the remaining leaves, stuffing, and duck.

Reheat the skillet with the fat until sizzling. Add the stuffed cabbage rolls and brown over moderate heat, turning, about 5 minutes. Tilt the skillet and remove as much fat as possible. Add the tomato sauce. Cover with parchment paper to fit and a tight-fitting lid, and simmer over low heat for l hour, turning the cabbage rolls midway.

Meanwhile, cook the apple in a microwave or steam until very soft. Peel and core the apple and crush to a puree. Transfer the rolls to a serving platter; cut away the strings or remove the toothpicks. Boil the cooking liquid to reduce quickly to about l cup. Whisk in the pureed apple, adjust the seasoning, and pour over the cabbage. Serve hot with a garnish of torn parsley leaves.

Put the bread in a mixing bowl. Pour the milk over the bread and let stand for 2 minutes to soften. Press out and discard the milk.

With a fork, work in the sausage meat, garlic, and shallots, breaking up any large lumps of meat. Add the beaten egg, parsley, chives, salt, pepper, and nutmeg; blend well. Chill the stuffing to firm it up, about 30 minutes.

]]> http://www.chow.com Paula Wolfert 50 Main 1 large head of green cabbage, about 3 pounds

]]> 6 whole Pekin or Moulard duck legs (3 to 3½ pounds)

]]> Coarse kosher salt and freshly ground pepper

]]> 2 medium onions, chopped

]]> 2 medium carrots, sliced

]]> 3 garlic cloves, smashed

]]> 1 cup dry white wine

]]> 3 plum tomatoes, halved, seeded, and coarsely chopped

]]> Herb bouquet: 2 sprigs each parsley and thyme, 2 imported bay leaves, 1 celery leaf, and 2 scallions tied together with string

]]> Bread and Pork Sausage Stuffing (page 192)]]> 5 ounces lean pancetta or ventrèche, finely diced

]]> 1 large tart green apple, such as Granny Smith

]]> Torn fresh flat-leaf parsley leaves

]]> 1½ packed cups cubed, stale, firm bread, crusts removed

]]> ⅓ cup milk or cold stock

]]> 6 to 7 ounces Italian sweet pork sausage, skinned

]]> 2 garlic cloves, crushed

]]> 2 shallots, finely chopped

]]> 1 egg, lightly beaten

]]> 1 tablespoon chopped fresh flat-leaf parsley

]]> 1 tablespoon minced fresh chives

]]> ½ teaspoon salt

]]> ¼ teaspoon freshly ground pepper

]]> Pinch of freshly grated nutmeg

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