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 Roman pot (römertopf) in water for 15 minutes. Wash the duck legs and pat dry. Season with salt and pepper. Peel and cut the onion and carrots into pieces. Place the vegetables in the soaked pot. Arrange the duck legs on top of the vegetables. Cover with the pot's lid. Place the covered pot in a cold oven, set to 180°C (356°F) with both top and bottom heating elements, and cook for 2 hours 30 minutes.
2. Remove the pot from the oven. Spoon some of the fat and vegetables into a saucepan to use as a sauce base. Return the pot with the duck legs to the oven without the lid at 180°C (356°F) for 15 minutes to crisp the skin.
3. Pour the vegetables and fat from the saucepan into a blender or food processor and puree. Season with the orange juice and chicken broth. Stir in the dissolved cornstarch to thicken the sauce.
4. Serve the duck legs and sauce with dumplings (or bread rolls or boiled potatoes) and red cabbage.