Barbarie duck leg in a Roman pot

Ingredients for 4 servings:

• 4 legs of Muscovy duck
• 1 m.-sized onion(s)
• 3 m.-large carrot(s)
• Salt
• pepper
• 100 ml orange juice
• 1 tsp chicken broth
• 2 tbsp cornstarch, dissolved in water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the Römertopf in water for at least 15 minutes. Wash the duck legs, pat dry, and season with salt and pepper. Peel and chop the onion and carrots, and place them in the soaked Römertopf. Place the duck legs on top of the vegetables. Place the Römertopf in a cold oven, then set the oven to 180 degrees Celsius (350 degrees Fahrenheit) top/bottom heat, and braise for 2.5 hours. Then add some of the rendered fat and the vegetables to a pot as the base for the sauce. Roast the duck legs in the uncovered Römertopf for another 15 minutes. Puree the vegetables, season with orange juice and chicken stock, and thicken with dissolved cornstarch. We serve this with dumplings (bread or potato dumplings) and red cabbage.