John Myers
Ingredients for 2 servings:
- 2 duck legs, 320 – 350 g each
- 2 onions
- 1 carrot(s)
- ⅛ celeriac
- 50 ml port wine
- 300 ml red wine
- 400 ml chicken stock or vegetable stock
- 8 bay leaves, fresh
- 1 star anise
- 1 tbsp brown sugar
- 1 tbsp plum jam or plum jam
- salt and pepper
- 1 tbsp clarified butter
Instructions
Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 40 minutes
after Alexander Hermann
It’s best to rub the duck legs liberally with salt and pepper the night before and store them covered in the refrigerator. Dice the onions, carrots, and celeriac. Preheat the oven to 140°C (fan oven). Heat the clarified butter in a deep, oven-safe frying pan or roasting tin, then fry the duck legs until golden brown, then remove from the pan. Drain off some of the rendered fat. In the remaining pan juices, fry the diced vegetables with a little fat, sprinkle over the brown sugar, and let it caramelize. Deglaze with port wine and allow it to reduce. Then top up with red wine and stock, add the bay leaves and star anise, and bring everything to a boil. Add the duck legs. Cover the pan or roasting tin and braise in the oven for 1 1/2 – 2 hours, depending on the size of the legs, turning the legs occasionally. However, for the last half hour, the skin-side up should be facing up. Then remove the duck legs. Strain the sauce through a fine sieve into a saucepan, add the plum or damson jam, and reduce slightly if desired. Season with salt and pepper, if desired. While the sauce is reducing, turn on the grill function in the oven and grill the duck legs on a wire rack until the skin is crispy. Be careful, the skin burns easily. Finally, serve with potato dumplings and apple-flavored red cabbage. This method makes the duck meat super tender, and the sauce gives it an incredibly rounded, slightly fruity flavor. It’s become my personal favorite recipe for duck legs, and it’s easy to vary it to include a more orange flavor.
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