Wolpertinger – Pork Roast & Duck Leg with Spring Vegetables & Spelled Ribbon Noodles

Sear the pork, pork feet and veal bones in a large saucepan (for about 8 liters). Add the root vegetables. To do this, fry tomato paste and this with the bones properly. If everything is seared nicely, deglaze with dark beer and reduce the beer. Then pour water or soup broth over and over again. Then add salt, pepper and sugar. No more boiling, just let it steep (for a good 4-6 hours). This is repeated every time the fluid is reduced. So you have a basic sauce that can then be processed further.

It is then seasoned to go with the Wolpertinger. Then there is also binding with flour. Season to the taste and firmness of the sauce. You can also add cream or dark beer.

Yellow beets, radishes, kohlrabi, cut into strips, cubes or lozenges. Pour water into the pot and cook everything al dente. Then drain, add tomato paste and sugar to the saucepan and heat. Deglaze with white wine and stock. Add the vegetables and crème fraîche and season with salt and pepper. Let it boil down slightly.

Now cook the pasta. Slice the meat, cut the duck leg in two. Arrange vegetables and pasta on plates. Add the sauce and you're done.

This animal is very shy. Males are larger, the flesh is dark and strong. Firmer in the bite. Females are built a little smaller. Tender meat, almost like veal or poultry. Please don't poach these animals. There are specialist shops in Bavaria where you can get them.