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🍽️ Crispy Duck Legs with Root Vegetables from the Pot

751 kcal · 30 min · 4 servings

Ingredients

• 4 Duck Legs
• 1 Sprig Rosemary
• 1 Sprig Thyme
• Salt
• Pepper
• 1 Bay Leaf
• 8 Peppercorns
• 1.2 l Poultry Stock
• 300 ml White Wine
• 300 g Carrots
• 1 Onion
• 2 Stalks Celery
• 2 Kohlrabi
• 250 g White Cabbage
• 1 Star Anise
• 2 Allspice Berries
• 1 Piece peeled Ginger (2 cm)
• 1 Tbsp Goose Fat

Instructions

1. 1. Halve the onion and place it cut-side down in a hot pot without fat. Brown it until golden.
2. 2. Peel the carrots and cut them into batons.
3. 3. Peel the kohlrabi and slice it.
4. 4. Clean the celery stalks, wash them, and slice them.
5. 5. Clean the white cabbage, wash it, and cut it into wide strips.
6. 6. Place the bay leaf, peppercorns, star anise, ginger, and allspice into a spice bag.
7. 7. Rub the duck legs with salt and pepper.
8. 8. Heat the duck fat in a casserole dish.
9. 9. Sauté the carrots in the fat.
10. 10. Add the kohlrabi and celery slices, as well as the cabbage.
11. 11. Deglaze the vegetables with poultry stock, white wine, and 400 ml of water.
12. 12. Add the browned onion halves and the rosemary and thyme sprig to the liquid.
13. 13. Hang the prepared spice bag into the liquid.
14. 14. Bring everything to a boil once.
15. 15. Place the seasoned duck legs on top of the vegetables.
16. 16. Place the casserole dish in the preheated oven.
17. 17. Cook the duck legs for approx. 30 minutes lying on the vegetables.
18. 18. Remove the casserole dish from the oven.
19. 19. Remove the duck legs from the vegetables.
20. 20. Keep the vegetables warm.
21. 21. Place the duck legs on the oven rack.
22. 22. Increase the oven heat to 220 °C.
23. 23. Cook the duck legs on the middle rack of the oven for another approx. 15 minutes until tender.
24. 24. Remove the spice bag and herb sprigs from the vegetables.
25. 25. Season the broth with salt and pepper if necessary.

Nutrition per serving

• kcal: 751
• Protein: 47 g · Fett/Fat: 53 g · Carbs: 12 g