Glazed legs of duck with paprika sauerkraut and potatoes
easy
60 mins
60 mins
Ingredients
- 150 g Carrots
- 1 (approx. 100 g) Onion
- 4 Leg of duck (approx. 250 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 750 ml Vegetable broth (instant)
- 5 TABLESPOONS Apricot Jam
- 1 (approx. 250 g) red pepper
- 1 can(s) (850 ml) Wine sauerkraut
- 2 TABLESPOONS Oil
- 1 Bay leaf
- 175 ml apple juice
- 3 Spring onions
- 750 g waxy potatoes
- 100 g Bacon
- 7-10 Tbsp Laurel
- 7-10 Tbsp Oil
Directions
- 1
Peel carrots and onion and cut into pieces. Wash the duck legs, dab dry and season with salt and pepper. Put the duck legs, carrots and onion on an oiled fat pan of the oven.
- 2
Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. 10 minutes before the end of the cooking time, deglaze the legs with 250 ml broth and brush each with 1 tablespoon of jam.
- 3
Meanwhile quarter the pepper, remove the seeds, wash and cut into strips. Drain the sauerkraut. Heat 1 tablespoon of oil in a saucepan and fry the pepper. Add sauerkraut and bay leaf.
- 4
Deglaze with apple juice and let it stew covered for about 30 minutes. Clean, wash and cut the spring onion into pieces. Peel, wash and chop the potatoes. Heat 1 tablespoon of oil in a frying pan, add the spring onions, fry them and add the potato cubes, turning them for about 10 minutes.
- 5
Cut bacon into pieces and add after 5 minutes. Remove duck legs from the oven. Deglaze frying fat with 500 ml broth, pass through a sieve in a pot and bring to the boil. Stir in 1 tablespoon jam and season with salt and pepper.
- 6
Arrange sauerkraut, potatoes, duck legs and sauce on plates and serve garnished with laurel.
Nutrition Facts
870 kcal
53 g
50 g
48 g
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