Meat: Duck Leg, Braised

• Salt and pepper the duck leg vigorously and powder well with mugwort. Fry vigorously in lard in a roasting pan.
• Chop the onion. Roast with and pour in the broth.
• Put the lid on and on the plate, over a low flame, stew for 2 hours.
• Place the drumstick in an ovenproof dish and grill for about 15 minutes so that the skin becomes crispy.
• The sauce has become creamy due to the overcooked onion and no longer needs to be bound.
• There was ribbon noodles (to be mixed with the sauce) and caramel Brussels sprouts (see KB).

Note:

• In December there are often cheap, fresh ducks in stores. These can easily be broken down into appropriate portions. For the small household, this results in 4 - 5 servings: one leg each, 2 wings and the breast either complete or cut in half.