Duck-sour meat with fried potatoes

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots. Clean, wash and chop the leek. Wash duck and legs. Put 2 litres of water, 1 tablespoon of salt, half of the spices, 200 ml of vinegar, 2 carrots, leek and meat in a large pot, bring to the boil, cover and cook over a low heat for about 1 3/4 hours. Remove meat from the stock. Pour stock through a sieve into a pot and degrease. Let the stock boil down at high heat for about 10 minutes. Soak the gelatine. Peel 2 onions and cut into slices. Cut 2 carrots into slices. Add onion slices and carrot slices to the stock and let it boil for 5 minutes. Add 150 ml vinegar, sugar and the rest of the spices. Season to taste with salt and pepper. Squeeze the gelatine and dissolve in the stock. Remove the skin from the duck and the legs. Cut duck into 8 pieces. Put all duck parts in a bowl and pour the stock over them. Leave to set overnight. Peel, wash and slice the potatoes. Heat clarified butter in a pan. Add potato slices and season with salt. Fry over medium heat for 15-20 minutes, turning until golden brown. Peel and finely dice 1 onion and add it 5 minutes before the end of the cooking time. Season again with salt and pepper. Serve the duck sour meat with the fried potatoes. Garnish with parsley if desired. Fig mustard tastes good with it

2. 2

   With 6 people:

3. 3

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
480 kcal

CARBS
32 g

FATS
14 g

PROTEINS
60 g