Leg of duck on sauerkraut with kidney beans
easy
75 mins
75 mins
Ingredients
- 4 Leg of duck (approx. 350 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 2-3 Onions
- 2 TABLESPOONS Oil
- 1 can(s) (850 ml) Sauerkraut
- 6 TABLESPOONS Honey
- 3-4 Cloves
- 1/4 l Tomato juice
- 2 TEASPOONS clear broth (instant)
- 1 can(s) (425 ml) Kidney Beans
- 1/2 TEASPOON Rose peppers
- 1/2 bunch Parsley
- 3 TABLESPOONS pungent sour cream.
Directions
- 1
Wash duck legs and pat dry well. Rub the legs all around with salt and pepper and place them on the fat pan of the oven. Pour on 1/2 -1 cup of water and bake in the preheated oven (electric: 200 ° C / gas: level 3) for 1-1 1/4 hours. Top the duck legs with roast stock from time to time
- 2
Onions peel and cut into slices. Heat the oil in a large pan. Brown the onions in it. Add the sauerkraut, 4 tablespoons of honey and cloves and braise for about 5 minutes while turning
- 3
Deglaze the sauerkraut with 1/8 litre water and tomato juice. Bring everything to the boil and stir in the stock. Rinse beans on a sieve and let them drain. Add the beans to the sauerkraut. Season with salt and paprika. Cover and braise over medium heat for about 10 minutes.
- 4
Mix a little paprika and 2 tablespoons of honey. Spread the legs of duck with it about 10 minutes before the end of the roasting time
- 5
Wash parsley, dab dry and chop except for something to garnish. Season sauerkraut to taste again and spread on a large plate. Arrange legs of duck on it. Add sour cream as a blob and sprinkle with chopped parsley and garnish with the rest of the parsley. Serve with boiled potatoes
Nutrition Facts
770 kcal
26 g
49 g
53 g
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