Paprika-cabbage with duck legs

Name: Paprika-cabbage with duck legs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Leg of duck (approx. 350 g each); 7-10 Tbsp salt, black pepper; 2-3 Onions, 2 tablespoons oil; 1 can(s) (850 ml) Mild 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 clotted cream

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Leg of duck (approx. 350 g each)
7-10 Tbsp salt, black pepper
2-3 Onions, 2 tablespoons oil
1 can(s) (850 ml) Mild 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 clotted cream

Directions

1
Wash legs of duck, pat dry. Rub with salt and pepper and place on the fat pan. Pour on 1/2-1 cup of water. Roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for 1-11/4 hours. Now and then top with roast stock
2
Onions peel, in columns cut. Heat the oil in a wide frying pan. Brown the onions in it. Add sauerkraut, 4 tablespoons honey and cloves. Fry for about 5 minutes.
3
Deglaze with 1/8 l water and tomato juice, stir in broth. Drain and fold in the beans. Season with salt and paprika. Cover and braise for about 10 minutes.
4
Mix a little paprika and 2 tablespoons of honey. Spread the legs with it about 10 minutes before the end of the roasting time. Wash and chop the parsley. Arrange legs on cabbage with sour cream and parsley. Potatoes taste good with it
5
Drink: cool cider