John Myers
Confit De Pato – on Sauerkraut …
The perfect confit de pato – on sauerkraut … recipe with a picture and simple step-by-step instructions.
- 2 Clubs “Confit de Pato” **
- 1 tablespoon From duck fat
- 1 Onion in strips
- 3 Bacon slices in strips
- 7 Juniper berries squeezed
- 1 kl. Can 3-Minuten-Sauerkraut
- Black pepper from the mill
- Drain some duck fat in a saucepan and gently fry the onion cut into strips, the bacon strips and the juniper berries in it. Add the sauerkraut and a little pepper and mix everything well with the help of a fork. Put a lid on and cook on low heat for about 20 minutes.
- Preheat the oven to 180 degrees using a suitable pan. Take the duck legs out of the packaging, place in the tin and let brown for about 20 to 25 minutes.
- Arrange the confit de pato on sauerkraut and serve with small potatoes.
- ** “Confit de Pato” are the names of the duck legs in Spain – in France “Confit de Canard”. They are first placed in salt and then gently cooked in their own fat / juice and taste wonderfully spicy. Here in Spain they can be bought ready-made and already cooked and only have to be briefly put in the oven to brown. So much for the product.
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