Summary

Ingredients

• 4 leg (s) duck
• oil
• 100 g celery, cut into fine strips
• 1 onion (s), red, cut into fine strips
• 2 piece (s) anise (star anise)
• 1 tablespoon honey
• 200 ml wine (plum wine)
• 100 ml currant juice
• 1 chilli pepper (s), red, finely diced
• salt and pepper

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Instructions

1. Salt and pepper the duck legs, fry in oil and remove.
2. Fry the vegetables in the same saucepan, season with pepper, salt, honey, star anise and chilli and pour over plum wine and currant juice.
3. Bring to the boil and insert the legs. Let simmer in a covered saucepan at 180 degrees for approx. 1 1/2 hours.
4. Shortly before the end of the cooking time, remove the lid and let the legs brown under the grill (you can brush them with a little honey)
5. The sauce can possibly be thickened with a little cornstarch, if you like. Or you take out the meat and puree the vegetables.
6. The recipe is also delicious with duck breast, goose breast or goose legs. Of course, the cooking times will then change.