Roast duck leg, potatoes with cabbage and quince sauce

I've found a perfect use for the quince sauce I have made a couple of days ago. Just roast the duck legs for 1 and a half hours on a rosmary-garlic bed ( add the potatoes half way, so they roast in duck fat), and make some purple cabbage in white wine with cumin seeds, and serve it all with quince sauce. Crazy delicious october dish!