Kathrin's Alsatian duck leg on sweet sauerkraut

Ingredients for 3 servings:

• 1 gr. can/n sauerkraut, mild
• 250 ml white wine
• 3 legs of duck
• 3 tbsp honey
• 3 tbsp jelly (quince)
• 3 cloves garlic
• 2 onions
• some cloves
• some bay leaves
• salt and pepper
• 1 shot of Calvados

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

in a Roman pot or roasting pan

Spread the cabbage in a Roman pot or roasting pan. Pour over a dash of Calvados and the white wine. Then spread 3 tablespoons of honey and 3 tablespoons of quince jelly on top and place the peeled garlic cloves on top. Sprinkle with salt and pepper. Peel the onions, halve them if necessary, stud them with cloves, and place them on top along with the bay leaves. Finally, season the duck legs well with salt and pepper and place them in the roasting pan. If desired, you can also brush them with a little honey. Place the cabbage in a covered Roman pot or roasting pan in the oven at 200°C for 2 to 2.5 hours. When everything is ready, remove the garlic and onion and drain off any fat. This goes best with boiled potatoes and a good glass of Riesling.