Summary

Ingredients

• 4 leg (s), (duck legs)
• 750 g potato (s)
• 750 g sauerkraut
• 2 tablespoon lard, duck or goose
• 2 garlic, finely chopped
• 2 juniper berries
• 1 teaspoon, leveled peppercorns
• 1 bay leaf
• 1 pinch (s) sugar
• 250 ml white wine, Riesling
• salt and pepper

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Instructions

1. Rub the duck legs on both sides with pepper and salt and place them on a deep baking tray with the skin side up.
2. Peel and quarter the potatoes, then place on the tray around the duck legs. Sprinkle the potatoes with salt and pepper. Then place the tray in the oven at 220 ° on the middle rack for approx. 60-70 minutes.
3. After about 30 minutes prick the duck skin with a fork so that the fat can run out and the skin becomes crispy. Turn the potatoes over and over again so that they brown all over.
4. Preparation of sauerkraut:
5. Briefly rinse the sauerkraut (if possible, fresh from the barrel) with cold water and drain well. Sauté the lard with the garlic, add the cabbage, juniper berries, bay leaf and peppercorns, deglaze with the wine, add a little salt, cover and simmer gently for about 45 minutes. Season the cabbage with a pinch of sugar to taste on a preheated plate, place the duck legs on top and serve the fried potatoes as a side dish.