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🍽️ Crispy Duck Legs with Homemade Potato Dumplings and Sauerkraut

792 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• salt
• 2 eggs
• 150 g spelt flour Type 1050
• 4 tbsp wheat wholemeal semolina
• nutmeg (freshly grated)
• pepper
• 50 g onions
• 250 g grapes
• 50 g butter
• 500 g sauerkraut
• 3 bay leaves
• 2 juniper berries
• 200 g champagne
• 2 kg duck legs (6 pieces at 330 g each)
• 150 g crème fraîche
• 2 tsp dried thyme
• 1 tsp red pepper

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water until tender.
3. 3. Drain the water and peel the warm potatoes.
4. 4. Press the potatoes through a potato ricer.
5. 5. Let the potato mixture cool down completely.
6. 6. Mix the cold potatoes with eggs, flour, semolina, nutmeg, salt, and pepper to form a firm dough.
7. 7. Shape the dough into a roll about 1.5 centimeters thick.
8. 8. Cut the roll into pieces about 2 centimeters wide.
9. 9. Shape the noodle pieces with your hands so they are pointed at both ends.
10. 10. Boil the noodles in simmering salted water for 2 to 3 minutes.
11. 11. Lift the finished noodles out with a slotted spoon.
12. 12. Let the noodles drain well.
13. 13. Peel the onions and cut them in half.
14. 14. Slice the onion halves into thin slices.
15. 15. Wash the grapes and halve them.
16. 16. Heat 40 grams of butter in a large pot.
17. 17. Sauté the onions in the hot butter until light golden.
18. 18. Add the sauerkraut to the pot.
19. 19. Fry the sauerkraut for 5 minutes.
20. 20. Loosen the sauerkraut with a fork while doing so.
21. 21. Add bay leaves and juniper berries.
22. 22. Pour in 150 milliliters of champagne and 200 milliliters of water.
23. 23. Season the mixture with salt and pepper.
24. 24. Cover the pot with a lid.
25. 25. Simmer the kraut for 1 to 1.5 hours.
26. 26. Add a little extra water if necessary.
27. 27. Add the grapes 30 minutes before the end of the cooking time.
28. 28. Finish cooking the kraut with the grapes.
29. 29. Wash the duck legs and pat them dry.
30. 30. Rub the legs generously with salt and pepper.
31. 31. Place the legs side by side in a roasting pan.
32. 32. Preheat the oven to 180 degrees (convection 160 degrees, gas level 2–3).
33. 33. Roast the duck legs for about 1 hour until crispy.
34. 34. Drizzle the legs with remaining champagne in between.
35. 35. Turn the legs once during roasting.
36. 36. Pierce the thickest part of the leg with a sharp object.
37. 37. Check if the released liquid is clear and not bloody.
38. 38. Remove the finished legs from the roasting pan.
39. 39. Place the legs in a warm spot.
40. 40. Deglaze the roasting pan with 100 milliliters of boiling water.
41. 41. Pour the liquid into a pot.
42. 42. Mix the liquid with crème fraîche.
43. 43. Bring the sauce to a boil.
44. 44. Let the sauce boil briefly.
45. 45. Reduce the sauce over medium heat to about two-thirds.
46. 46. Foam the sauce briefly with a hand blender.
47. 47. Season the sauce with thyme and red pepper.
48. 48. Adjust the seasoning with salt if necessary.
49. 49. Fry the potato noodles in the remaining butter until golden brown.
50. 50. Plate the duck legs.
51. 51. Add the potato noodles and champagne kraut.
52. 52. Drizzle 1 to 2 tablespoons of sauce over the dish.
53. 53. Serve the dish immediately.

Nutrition per serving

• kcal: 792
• Protein: 61 g · Fett/Fat: 31 g · Carbs: 61 g