Duck Legs in Cranberry Marinade

Slice the red onion (60 g) into half-rings. Lightly crush the cranberries (20 g), then combine them with the mineral water (30 g), allulose (4 g), black pepper (2 g), rosemary (1 g), salt (4 g), and onion.

Place the duck legs (1200 g) in a deep dish or bowl, spread the marinade over them, and refrigerate overnight. Then remove the legs, transfer them to a baking dish without excess liquid, and cook at 170 degrees for about 75 minutes until the skin is browned and the meat is tender. Serve hot.