Baltic Duck Leg over Mung Beans

Baltic-inspired comfort food: tender duck leg paired with white cabbage, pumpkin and endive and mung beans, finished with galangal and borage and a hit of cardamom. 1. Pat the duck leg dry and season with salt, cardamom. 2. Heat truffle oil in a heavy pan and sauté the duck leg until it develops a deep golden crust, about 14 minutes. 3. Add white cabbage, pumpkin and endive to the pan and cook until just tender, stirring in galangal and borage for fragrance. 4. Cook the mung beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of sherry vinegar before serving hot.