Duck-Stuffed Cabbage Rolls from The Cooking of South West France by Paula Wolfert

Name: Duck-Stuffed Cabbage Rolls from The Cooking of South West France by Paula Wolfert
Ingredients: Coarse kosher salt and freshly ground pepper; 6 whole Pekin or Moulard duck legs (3 to 3½ pounds); Herb bouquet: 2 sprigs each parsley and thyme, 2 imported bay leaves, 1 celery leaf, and 2 scallions tied together with string; 3 plum tomatoes, halved, seeded, and coarsely chopped; 2 medium onions, chopped; 1 cup dry white wine; 3 garlic cloves, smashed; Torn fresh flat-leaf parsley leaves; 1 large tart green apple, such as Granny Smith; 1 large of head green cabbage, about 3 pounds; 2 medium carrots, sliced; 5 ounces lean pancetta or ventrèche, finely diced

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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 c...

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Ingredients

Coarse kosher salt and freshly ground pepper
6 whole Pekin or Moulard duck legs (3 to 3½ pounds)
Herb bouquet: 2 sprigs each parsley and thyme, 2 imported bay leaves, 1 celery leaf, and 2 scallions tied together with string
3 plum tomatoes, halved, seeded, and coarsely chopped
2 medium onions, chopped
1 cup dry white wine
3 garlic cloves, smashed
Torn fresh flat-leaf parsley leaves
1 large tart green apple, such as Granny Smith
1 large of head green cabbage, about 3 pounds
2 medium carrots, sliced
5 ounces lean pancetta or ventrèche, finely diced