Red meat and offal, along with duck and goose from among poultry are the richest sources of iron. You can find several liver dishes in our recipe book, so I’ve picked the very popular duck leg. Interestingly, the body can most efficiently process heme-iron which comes from animal sources. I’ve learnt this recipe from a dear friend and it never ceases to amaze everyone. Luckily it’s simple and delicious.

Mix the garlic, mandarin juice, lemon juice, honey, caraway seed, chili, salt and pepper thoroughly in a small bowl. Preheat oven to 160°C. Pour the duck fat in a heat resistant dish. Salt both sides of the duck leg and place them in the dish with skinny side up. Pour the spicy sauce on top, cover it. Roast in oven for 1.5 hrs. After the time has passed, carefully check if the meat is tender. If it is, uncover it and roast it at 200°C for 10-15 minutes or until skin is crispy. Mix the red cabbage with the mayonnaise, lemon juice and salt, and sprinkle richly with chives. You can also make braised cabbage: add a little water, balsamic vinegar, caraway seeds and salt. Braise it covered for 20-25 minutes. Serve with boiled potatoes, sweet potatoes or pumpkins when in season.