In a large stovetop pan, sauté the duck legs in olive oil and maple syrup (approx. 10 minutes). Add the onion, garlic, ginger and thyme. Pour 1/2 a cup of ice cider over the mixture, add the duck or veal stock. Cover and simmer until bones pull out easily (approx. 1 hour and 50 minutes).
One hour before the duck legs are cooked, add the potatoes, carrots, rutabaga, fennel and remaining ice cider. Cook 10 minutes, then, add the cabbage, onions and bell pepper. Let it cook for 50 minutes. Check seasoning during cooking. In a serving dish, form a flower corolla with all the vegetables, put the duck legs on top and garnish with thin apple quarters. Serve at once.
