Duck confit with sauerkraut

By Marie Claire Saint Maux du blog Un demi siècle de recettes

Google Ads

Rate this recipe 3.5/5 (49 Votes)

1 Picture

Details

servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 30mins
Cost Average budget

Heat the tin of duck confit box so you can easily remove the legs.

Collect the fat and put two or three tablespoons in a pan.

Put the pan on the heat and brown the legs.

Then place them on a plate.

Fry the onion and garlic in duck fat before adding the sauerkraut.

Pour in the wine, add juniper berries, cook for a few minutes, stirring the sauerkraut regularly.

Put the legs back in the pan, wait until they are heated through, pour over with Dutch gin before serving.