Roasted Duck Leg with Noodles and Sauerkraut
Healthy, because
Even smarter
Duck is often used as a low-fat alternative to goose and rightly so, as it has only about half as much fat and 2.5 grams more protein. The duck also scores points with magnesium and thiamine (vitamin B1), both of which have a positive effect on the nerves. At Christmas as a real stress killer.
The duck legs with potato noodles, champagne cabbage and cream sauce take a little longer, but it is worth the effort, because the festive dish tastes delicious. If you want it a little faster, you can also use ready-made potato noodles.
Ingredients
- For the noodles
- 1 kilogram baking potatoes
- salt
- 2 eggs
- 150 grams Pastry flour
- 4 Tbsps Semolina
- Nutmeg (freshly grated)
- peppers (freshly ground)
- butter (for frying)
- For the sauerkraut
- 50 grams onions
- 40 grams Lard
- 500 grams Sauerkraut
- 3 bay leaves
- 2 Juniper berries
- 150 milliliters Champagne (brut or dry sparkling wine)
- 200 milliliters water
- salt
- peppers (freshly ground)
- 250 grams seedless Grape (green)
Preparation steps
For the noodles: Rinse potatoes, boil in salted water, drain, peel and press through a ricer. Allow to cool and add eggs, flour, semolina, nutmeg, salt and pepper. Mix together and shape into a roll, about 1.5 cm (approximately 1/1/4 inch) thick. Cut into 2 cm (approximately 3/4 inch) wide segments and shape points on both ends. Boil in salted water for 2-3 minutes. Remove and drain well.
For the sauerkraut: Peel onion, cut in half and slice. Rinse grapes and cut in half. Heat lard in a large saucepan and sauté onions. Add sauerkraut and fry for 5 minutes, loosening with a fork. Add bay leaves and juniper berries. Pour in champagne and water. Season with salt and pepper. Cover pot cook for 1 1/2 hours. Add more water if needed. Stir in grapes 30 minutes before the end of cooking.
For the duck: Heat the oven to 180°C (approximately 350°F). Rinse duck legs, pat dry and rub vigorously with salt and pepper. Place next to each other in a roasting pan and roast until crispy, about 1 hour. Baste with champagne. Turn legs once. Test to see if legs are done by pricking with a pointy object to see if still bloody and firm. Deglaze pan with 100 ml (approximately .4 cups) of boiling water. Combine stock and creme fraiche and bring to a boil. Reduce to low heat and beat with a hand mixer. Season with thyme and red pepper. Add salt, if desired.
Heat butter in a pan and saute noodles.
Arrange the legs, noodles, cabbage and 1-2 tablespoons of sauce on plates and serve immediately.
