Delicious Christmas menu with duck
Are you still looking for a delicious Christmas menu? The lovely Yvonne from Experimenteausmeinerkueche has conjured up something special using our Original-Profi Collection®. Click here to go to Yvonne's profile .
2 h
Total Time
1 hour 15 minutes
Cooking Time
15 min
Preperation Time
Ingredients
| 4 | Duck legs (approx. 250 - 300g per leg) |
| 1 | Onion |
| 2 | apples |
| 500ml | Duck stock |
| 1 - 2 | Gingerbread without chocolate or Aachener Printen |
| 1/2 tsp | gingerbread spice |
| Salt | |
| 1 pinch of sugar | |
| Oil |
Instructions
Step 1 of 6:
First, rub the duck legs with salt and let them rest for 10 minutes. Peel the onion and apples and dice them.
Step 2 of 6:
Heat a little oil in a Frying Pan and sear the duck legs skin-side down. After approx. 3-4 minutes, turn them over and sear the underside for 3 minutes as well.
Step 3 of 6:
Add the onion and diced apple, sweat briefly, and pour in the duck stock. Braise over a low heat for 45 minutes, then turn and braise again for 20 minutes.
Step 4 of 6:
Add a little water from time to time if needed. For me, it was definitely another 500ml.
Step 5 of 6:
Finally, preheat the oven to 220°C (top and bottom heat or grill function) and bake the legs on the rack for 10 - 15 minutes until crispy.
Step 6 of 6:
Meanwhile, prepare the sauce. For this, crumble the gingerbread or Aachener Printen, add it to the sauce, and blend everything well. Season to taste with 1/4 tsp. gingerbread spice and a pinch of sugar.
For the red cabbage:
Sweat one onion, add the red cabbage (from the jar) with a little water, and let it steep over a low heat with a cinnamon stick for 10-15 minutes. Finally, add 1 - 2 tbsp. cranberries and the side dish is ready.
