John Myers
Meat: Duck Leg, Braised
The perfect meat: duck leg, braised recipe with a picture and simple step-by-step instructions.
- 350 g Duck leg
- 1 kl. Onion
- 1 tbsp Goose or duck fat
- Salt
- Black pepper from the mill
- Mugwort, ground
- 150 ml Chicken broth
- 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.
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