Lame Duck
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 leg (s), duck legs a approx. 300 g
- 200 ml honey
- 3 large apples, pitted, quartered
- 200 g celery, diced
- 3 carrot (s), diced
- 300 g onion (s), chopped
- 5 garlic, sliced
- 1 sprig rosemary
- 3 peppers, pitted and cut into pieces
- 5 juniper berries
- 5 carnation (s)
- some ginger, fresher
- 3 tablespoon ginger, candied
- 1 liter vegetable stock
- 1 lemon (s), add the juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 130 degrees. Salt and pepper the duck legs vigorously and place in a roaster. They should be close together, so do not use a roasting pan that is too large. Pour honey and lemon juice over it and add the remaining ingredients and spices one after the other. Carefully pour the vegetable stock into the roaster so that all the ingredients are just covered. Lid on it.
- Stew in the oven for 3 1/2 - 4 hours.
- Let the roasting pan cool down, remove the duck legs and pour the rest through a sieve. Drain the vegetables and place in an ovenproof baking dish. Carefully separate the fat from the gravy. Bring the gravy to the boil in a saucepan and thicken with cornstarch.
- Then place the duck legs on the vegetables, add the gravy and bake in the oven at 200 degrees for about 15 minutes until crispy.
- Potato dumplings go with it.
- (this dish takes some time to cook, hence the name lame duck)
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