Duck legs from the oven

Ingredients for 2 servings:

• 2 duck legs
• 400 ml duck stock
• 1 small apple
• 4 juniper berries
• 4 allspice berries
• 1 bay leaf
• salt and pepper
• n. B. cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours

crispy skin and juicy meat

Preheat the oven to 170°C fan/convection oven. Wash the duck legs, pat dry, trim any excess fat, and season with salt and pepper on both sides. Render the fat in a small pan and briefly sear the legs, one after the other, on both sides. Peel the apple and cut into small pieces. Place the duck legs, the chopped apple, juniper berries, and allspice in a shallow baking dish, pour in the stock, and cook in the oven for about 90 minutes. For the sauce, remove the legs from the stock and return them to the oven on a plate. Pour the stock into a pan or saucepan. Remove the juniper berries, allspice, and bay leaf, and reduce on full heat for about 10 minutes. Then, using a hand blender, puree the apple into the sauce, thicken the mixture with a little cornstarch, and bring back to a boil. Season with salt and pepper and serve with the legs.