John Myers
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Barbarie Duck Legs with Port Wine and Cranberry Sauce and Potato Dough Stars
The perfect barbarie duck legs with port wine and cranberry sauce and potato dough stars recipe with a picture and simple step-by-step instructions.
for the barbarian duck legs
- 2 piece Barbarian duck legs
- 1 tsp Clarified butter
- 2 piece Onion
- 1 piece Cinnamon stick approx. 4 cm
- 3 piece Clove
- 1 piece Chilli pepper
- 8 piece Dried plums
- 200 ml Port wine
- 200 ml Chicken broth
- 1 tbsp Lingonberry jam for spreading
- 2 tbsp Cranberry jam for the sauce
- Salt and pepper
- Possibly lemon juice to taste
for the potato dough stars
- 250 g Jacket potatoes floury
- 125 g Flour
- 1 piece Egg
- Salt and pepper
- Freshly grated nutmeg
- Clarified butter for frying
- Breadcrumbs for rolling
Preparation of the barbarian duck legs
- Remove the remaining feathers (if any) from the barbarian duck legs, wash and pat dry. Cut off the excess fat on the inside and season the duck legs with salt and pepper.
- Peel, wash, halve and cut the onions into half rings. Core the chilli pepper and cut into small pieces.
- Heat a lightly greased pan, place the duck legs on it and fry all over. Skim off the excess duck fat, keep it and use it elsewhere. Add the onion and fry for 2-3 minutes.
- Add the cinnamon stick, cloves, chilli pepper and prunes / or dried plums. Deglaze with port wine, pour in the chicken stock and cover and roast in a preheated oven at 180 degrees for 60-80 minutes (depending on the size of the duck legs).
- After the cooking time, take out the barbarian duck legs, coat with cranberry jam, place on the tray and fry in the oven at 180 degrees for another 10 minutes until crispy.
- Meanwhile remove the cloves and the cinnamon stick from the sauce. Finely puree the port wine sauce, stir in 2 tablespoons of cranberry jam, bring to the boil and reduce to the desired consistency. Season to taste with salt, pepper and possibly lemon juice.
Preparation of the stars from potato dough
- Peel and grate the cooked, cooled potatoes or press them through a potato press. Sieve the flour for the grated potatoes. Beat the egg well, whisk and add. Season well with salt, pepper and nutmeg. Knead the whole thing into a firm dough and cover the potato dough for 20 minutes.
- Roll out the potato dough approx. 5-6 cm thick (grease the work surface and the rollers a little, then it will be easier) and cut out with a star cutter. Carefully roll the stars in breadcrumbs.
- Heat plenty of clarified butter in a pan and fry the potato stars until golden yellow on both sides, remove and drain on kitchen paper.
!!!
- For this dish I made Brussels sprouts and carrots as follows: I tossed the carrots, cooked firm to the bite, and the Brussels sprouts in a little butter and seasoned with salt and pepper.
Serving
- Place the vegetables in preheated plates, place the barbarian duck legs on them, spread the highly aromatic, creamy port wine and cranberry sauce, place the potato stars next to them and enjoy with a few fine drops of wine.
- 12 .. ♥. Have fun with the preparation and bon appetite! . ♥.
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