Summary

Ingredients

• 2 duck leg (s), each 30 - 350 g
• 2 onions)
• 1 carrot (s)
• ⅛ celery root
• 50 ml port wine
• 300 ml red wine
• 400 ml poultry broth or vegetable broth
• 8 bay leaves, fresh
• 1 star anise
• 1 tablespoon sugar, brown
• 1 tablespoon plum jam or plum jam
• salt and pepper
• 1 tablespoon clarified butter

Print Recipe Pin Recipe

Instructions

1. It is best to rub the duck legs vigorously with salt and pepper the evening before and keep covered in the refrigerator.
2. Dice the onions, carrots and celeriac. Preheat the oven to 140 ° C fan oven.
3. Heat the clarified butter in an oven-safe pan with a high rim or a roaster, then fry the duck legs in it until golden brown, remove from the pan.
4. Pour off some of the frying fat that has leaked out. In the remaining roasting set, roast the diced vegetables with a little fat, pour the brown sugar over them and let them caramelize. Deglaze with port wine and let it reduce. Then fill up with red wine and broth, add bay leaves and star anise and bring everything to the boil.
5. Put the duck legs inside. Cover the pan or roaster in the oven and stew for 1 1/2 - 2 hours, depending on the size of the legs. Turn the legs occasionally. For the last half hour, however, the skin side should be facing up.
6. Then remove the duck legs. Spread the sauce through a hair sieve into a saucepan, add the plum or plum jam and reduce a little if you like. Season with salt and pepper if you want.
7. While the sauce is boiling down, turn on the grill function in the oven and grill the duck legs on a wire rack until the skin is crispy. Be careful, the skin burns very easily.
8. Finally, serve with potato dumplings and apple red cabbage.
9. The duck meat becomes super tender with this method and, with the sauce, gives it an incredibly round, slightly fruity taste. It has become my personal top recipe for duck legs and can also be easily varied towards an orange flavor.