Summary

Ingredients

• 4 leg (s) the barbarian duck
• 1 medium onion (s)
• 3 medium carrot (s)
• salt
• pepper
• 100 ml orange juice
• 1 teaspoon chicken broth
• 2 tablespoon cornstarch dissolved in water

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Instructions

1. Soak the römertopf for at least 15 minutes. Wash the duck legs, dab well, season with salt and pepper. Peel the onion and carrots, cut into pieces and place in the soaked Römertopf. Place the duck legs on top of the vegetables. Put the Römertopf in the cold oven, then set it to 180 degrees top / bottom heat and stew for 2.5 hours.
2. Then put some of the fat and the vegetables in a saucepan as a base for the sauce. Roast the duck legs in an open Roman pot for another 15 minutes.
3. Puree the vegetables, season with orange juice and chicken broth and thicken with dissolved cornstarch.
4. We also have dumplings (bread rolls or potatoes) and red cabbage.