Ingredients

• 2 duck legs (approx. 350 g each)
• Salt, pepper
• 1 tbsp clarified butter
• 6 shallots
• 1 tsp sugar
• 100 ml dry white wine
• 250 ml poultry or duck stock
• 2 star anise
• 1 cinnamon stick
• 1 tsp pink berries
• 50-100 ml cream, as desired
• Also: Cornstarch for binding

Preparation

Preheat the oven to 160 °C top and bottom heat (140 °C fan oven). Wash the duck legs, pat dry and season on both sides with salt and pepper, e.g. B. with the ZWILLING ENFINIGY electric spice mills.

Melt the lard in the STAUB sauté pan (24 cm). Place the duck legs, skin side down, in the hot pan and fry until crispy, about 5 minutes. Then turn and continue frying on the meat side for about 2-3 minutes. Then take it out.

For the sauce, sweat the shallots vigorously all over in the remaining frying fat. Sprinkle with sugar, caramelize briefly and season with salt and pepper. Deglaze with white wine and pour in the stock, then bring to the boil. Fill the star anise, cinnamon stick and pink berries into a tea bag, close and add. Add the shallots, bring everything to the boil and add the duck legs. Put the lid on and put the casserole pan in the oven. Braise the duck legs for about 75 minutes, then remove the lid and fry the legs for another 15-30 minutes until the skin is crispy.

After the time has elapsed, remove the legs and keep them warm. Refine the sauce with cream as desired and reduce to the desired consistency or thicken with cornstarch mixed in water. Season again with salt and pepper.

Serve the duck legs with the sauce. Fried potato thalers and red cabbage go well with this.

Tip

Instead of white wine, apple juice or more stock can be used.

Info

The stackable cookware set from STAUB is particularly suitable for this dish. The side dishes can be prepared in parallel in the pan and the cocotte and then the set can be stored again in the kitchen cupboard to save space.