Juicy duck leg pot

Name: Juicy duck leg pot
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 4 Leg of duck (approx. 250 g each); 7-10 Tbsp salt, pepper; 3 Onions; 2 Garlic cloves; 100 g streaky smoked bacon; 2 TABLESPOONS clarified butter; 400 g Carrots; 1 kg Potatoes; 2 TABLESPOONS Tomato paste; 1 TABLESPOON Poultry broth (instant); 2 discs White bread (from the day before); 50 g soft butter; 1 TEASPOON demerara sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

4 Leg of duck (approx. 250 g each)
7-10 Tbsp salt, pepper
3 Onions
2 Garlic cloves
100 g streaky smoked bacon
2 TABLESPOONS clarified butter
400 g Carrots
1 kg Potatoes
2 TABLESPOONS Tomato paste
1 TABLESPOON Poultry broth (instant)
2 discs White bread (from the day before)
50 g soft butter
1 TEASPOON demerara sugar

Directions

1
Wash the legs, pat dry and cut through at the joint. Season with salt and pepper. Peel onions and garlic. Dice bacon, garlic and onions.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Heat lard in the roaster. Brown the legs in it for about 10 minutes all around. Add bacon, onions and garlic and fry briefly.
3
1⁄4 l Pour on water. Braise in the oven for about 1 1⁄2 hours. If necessary, add approx. 100 ml of water in between.
4
Peel and wash the carrots and potatoes and cut them into small cubes. Spread the potatoes and carrots around the legs after about 1 hour stewing time. Stir in tomato paste. Dissolve broth in 1⁄2 l hot water and pour into the vegetables.
5
Cover and stew for another 30 minutes.
6
Crumble bread. Knead with butter, sugar and 1 pinch of salt. Turn up the oven temperature (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Spread bread crumbs on the legs. Bake open in the oven for about 15 minutes.