Contents
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Ingredients
- 4 Duck legs fresh
- 1 L Red wine, dry
- Salt pepper
- 1 Bay leaf
- 1 tsp Chopped rosemary
- 1 tsp Freshly chopped thyme
- 1 tsp Fresh oregano
- 0,5 bunch Soup vegetables
- 2 tsp Sugar
- 1,5 tbsp Rose hip jelly
- 1 Onion, roughly chopped
- 1 tbsp Olive oil
Instructions
- Skin the duck legs (this is relatively easy), wash, pat dry, season with salt, pepper and sear in the pot on both sides, remove from the pot and set aside. Now roast the chopped soup vegetables and onions in the casserole and deglaze with half of the red wine. Let something down.
- Now add the sugar and the rosehip jelly, season to taste, seasoning if necessary.
- Now add the spices and put the legs back into the pot. Put the lid on and place in the oven preheated to 160 degrees. This for about 80 minutes (depending on the size of the legs). Take the legs out of the pot when they are done and keep them warm. Pass the sauce through a hair sieve and put the legs back in and heat them up briefly.
- As side dishes we had zucchini and small mushrooms braised in butter with these delicious duck legs, with my homemade gnocchi. See recipe in my cookbook
- NOTE 5: We just wanted to try a different version of the duck legs, but of course we also like them really crispy.
Nutrition
Serving: 100gCalories: 325kcalCarbohydrates: 23.2gProtein: 0.8gFat: 25.8g