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 cut them into cubes.
Step 2 of 6:
Heat some oil in a pan and sear the duck legs skin-side down. Turn after approx. 3-4 minutes and sear the underside for 3 minutes as well.
Step 3 of 6:
Add the onion and apple cubes, sauté, and deglaze with duck stock. Let simmer on low heat for 45 minutes, then turn and simmer for another 20 minutes.
Step 4 of 6:
Add a little water repeatedly if needed. For me, it was certainly 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 until crispy for 10-15 minutes.
Step 6 of 6:
Prepare the sauce during this time. To do this, crumble the gingerbread or Aachener Printen, add to the sauce, and puree everything well. Season with 1/4 tsp gingerbread spice and a pinch of sugar.
For the red cabbage:
Sauté an onion, add the red cabbage (from a jar) with a little water and let it simmer on low heat with a cinnamon stick for 10-15 minutes. Finally, add 1-2 tbsp lingonberries and the side dish is ready.
