Summary

Ingredients

• 4 leg (s), the duck
• 2 carrot (s)
• 1 parsley root (s)
• 2 onions)
• 400 ml poultry stock
• 125 ml red wine
• 1 tablespoon thyme
• Jelly (currant), or cranberries

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Instructions

1. Roughly dice the carrots, parsley root and onions.
2. Wash the duck legs and pat dry well. Heat some oil in the roaster, put in the duck legs and sear them all over. Season with salt and pepper.
3. Remove the duck legs, pour off any excess fat. Fry the vegetables with thyme, deglaze with red wine and simmer briefly. Add the stock and put the duck legs back in.
4. Braise in the closed roaster at 120 degrees for approx. 2 1/2 hours in the oven on top / bottom heat.
5. Then remove the duck legs, put the vegetables and gravy through a fine sieve into a saucepan. Reduce the sauce over a medium heat until the desired consistency is achieved. This can take up to 1 hour. Season the sauce with salt, pepper, possibly currant jelly or cranberries.
6. Glaze the duck legs with honey and fry them in the roaster (without lid) under the grill until crispy.
7. This goes well with potatoes, pasta, bread or potato dumplings and of course red cabbage or Brussels sprouts.