Summary

Ingredients

• 1 large can sauerkraut, mild
• 250 ml white wine
• 3 leg (s), the duck
• 3 tablespoon honey
• 3 tablespoon jelly (quince)
• 3 cloves garlic
• 2 onions)
• clove some (s)
• some bay leaves
• salt and pepper
• 1 shot calvados

Print Recipe Pin Recipe

Instructions

1. Spread the cabbage in the Römertopf or a roasting pan. Pour a dash of calvados and the white wine over it. Then spread 3 tablespoons of honey and 3 tablespoons of quince jelly on top and place the peeled garlic cloves on top. Now sprinkle some salt and pepper over it.
2. The onions are peeled, halved if necessary, peppered with the cloves and placed on top together with bay leaves. Finally, the duck legs are well salted and peppered and placed in the roaster. If you want, you can brush them with a little honey.
3. Place in the closed Römertopf or roaster in the oven at 200 ° C for 2 to 2 1/2 hours.
4. When everything is ready, remove the garlic and onion and, if necessary, drain off the fat.
5. Boiled potatoes and a good glass of Riesling go best with this.