Clean the duck leg, salt, pepper and rub with 5-G powder.
Put some oil in a roasting tube, add the drumstick and all spices. Roast in the oven at about 180°C until crispy. Mix the milk and the broth and stew the finely diced rutabaga in it until soft.
Add the mace and salt. Puree and add the sour cream and butter just before serving. Clean the porcini mushrooms and cut into slices, pluck the artichoke into individual leaves.
Sauté everything in oil and add the garlic. Deglaze with the sauce from the roasting tube. Arrange everything on a warmed plate and serve.
