Duck leg on sauerkraut

Ingredients for 4 servings:

• 4 legs (duck legs)
• 750 g potatoes
• 750 g sauerkraut
• 2 tbsp lard, from duck or goose
• 2 garlic cloves, finely chopped
• 2 juniper berries
• 1 tsp, leveled peppercorns
• 1 bay leaf
• 1 pinch(s) of sugar
• 250 ml white wine, Riesling
• salt and pepper

Instructions

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

Dish from Alsace

Rub the duck legs with pepper and salt on both sides and place them on a deep baking tray in the oven, skin side up. Peel and quarter the potatoes, then arrange them on the tray around the duck legs. Sprinkle the potatoes with salt and pepper. Then place the tray in the oven preheated to 220°C on the middle rack for about 60-70 minutes. After about 30 minutes, pierce the duck skin with a fork so that the fat can run out and the skin becomes crispy. Turn the potatoes occasionally so that they brown all over. Preparation of the sauerkraut: Rinse the sauerkraut (if possible, use fresh from the barrel) briefly with cold water and drain well. Sauté the lard with the garlic, add the cabbage, juniper berries, bay leaf and peppercorns, deglaze with the wine, add a little salt, cover and simmer gently for about 45 minutes. Season the cabbage with a pinch of sugar and arrange it on a preheated platter, place the duck legs on top and serve the fried potatoes as a side dish.