Roast Duck Legs With Red Cabbage And Potato Croquettes

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.
Preheat the oven to 400u0b0F. 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.
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.
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.
Cook the croquettes according to the package instructions.
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.