Duck Leg Stew with Potatoes, Carrots and Brussels Sprouts
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 duck legs
- 1 onion
- 1 fresh bay leaf
- 4 cloves
- 400 milliliters chicken stock
- 2 carrots
- 600 grams waxy potatoes
- 400 grams Brussels sprouts
- 100 grams Prune
- Red wine vinegar
- salt
- peppers
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Rinse the duck legs, pat dry, remove the skin and cut skin into fine strips. Set aside.
Peel the onion and lard (stick) with the bay leaf and cloves. Bring stock to a boil in a pot, add the duck legs and studded onion and simmer for about 1.5 hours.
2.
Peel the carrots and potatoes and dice. Rinse the brussels sprouts and halve. Add to stew and let simmer for another 30 minutes. Add more stock as needed. Chop the plums coarsely, add to the stew, remove the bay leaf and season with vinegar, salt and pepper.
Cook the duck skin in a dry pan until crispy and golden brown. Drain on paper towels. Divide the stew among bowls, sprinkle the skin and the parsley and serve.
