Duck Legs Pot-au-feu
Ingredients
- Ingredients
- 4 duck legs
- 1 sprig rosemary
- 1 sprig thyme
- salt
- peppers
- 1 bay leaf
- 8 peppercorns
- 1 ⅕ liters chicken stock
- 300 milliliters white wine
- 300 grams carrots
- 1 yellow onion
- 2 stalks Celery
- 2 Kohlrabi
- 250 grams Green cabbage
- 1 Star anise
- 2 allspice
- 1 pc peeled ginger (2 cm)
- 1 Tbsp Goose fat
Preparation steps
Peel and halve onions, brown on a cut side in a dry skillet. Peel carrots and cut into sticks. Peel and slice kohlrabi. Rinse celery, remove strings and slice. Rinse cabbage and cut into wide strips. Place bay leaf, peppercorns, star anise, ginger and allspice in a spice bag.
Season duck legs with salt and pepper. Heat goose fat in a roasting pan and saute carrots, celery, kohlrabi and cabbage briefly. Add chicken stock, white wine and 400 ml (approximately 3 1/2 cups) of water. Add browned onion, rosemary, thyme and spice bag and bring to a boil.
Arrange duck legs on top of vegetables and roast in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Remove roasting pan from the oven. Remove duck legs from the pan and keep vegetables warm. Place duck legs onto a wire rack (place dripping pan underneath) and increse oven temperature to 220°C (approximately 425°F), roast duck for 15 minutes more. Remove spice bag and herbs from the pan and season sauce with salt and pepper to taste. Arrange duck with vegetables in serving pans and serve.
