Leg of duck on sauerkraut

Name: Leg of duck on sauerkraut
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 150 g Shallots or small onions; 200 g Carrots; 4 Leg of duck (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 small sprig of fresh or 1 tablespoon dried rosemary; 40 g clarified butter; 2 can(s) (850 ml each) Wine sauerkraut; 3 Bay leaves; 12 Juniper berries; 1/8 l dry white wine; 2 medium-sized pears; 1 pinch Sugar; 1 TABLESPOON Tomato paste; 300 ml Poultry stock (from the glass); 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

150 g Shallots or small onions
200 g Carrots
4 Leg of duck (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 small sprig of fresh or 1 tablespoon dried rosemary
40 g clarified butter
2 can(s) (850 ml each) Wine sauerkraut
3 Bay leaves
12 Juniper berries
1/8 l dry white wine
2 medium-sized pears
1 pinch Sugar
1 TABLESPOON Tomato paste
300 ml Poultry stock (from the glass)
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Cayenne pepper
7-10 Tbsp Parsley

Directions

1
Peel shallots or onions. Peel and chop carrots. Wash the legs of duck, dab dry and rub with salt and pepper. Heat a roaster without fat on the hotplate. Place the legs of duck with the skin side down in the roaster, fry and turn. Add carrots, rosemary and 50 g shallots or onions to the duck legs. Roast the legs and vegetables in the preheated oven (electric range: 200 °C/ gas: level 3) for approx. 50 minutes. Gradually add approx. 1/4 litre of water. Heat clarified butter in a pot. Fry sauerkraut and remaining shallots or onions in it. Add laurel, juniper berries, white wine and 1/8 litre of water, cover and stew for about 30 minutes. In the meantime, peel, quarter, core and slice the pears. Place on the sauerkraut and cook for about 20 minutes. Season sauerkraut with salt, pepper and sugar. Remove the duck legs. Put them on a plate in a switched off oven and keep warm. Sauté the tomato paste in the stock, deglaze with poultry stock, bring to the boil and pass through a fine sieve. Bring the sauce to the boil again and skim off the fat. Thicken sauce with sauce thickener and season with salt, pepper and cayenne pepper. Arrange sauerkraut and duck legs on a plate. Garnish with parsley. Serve sauce extra. Serve with parsley dumplings
2
Cutlery: warning corner
3
Board: Wedgwood