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Duck confit with sauerkraut


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Rate this recipe 3.5/5 (49 Votes)


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


Step 1

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

Step 2

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

Step 3

Put the pan on the heat and brown the legs.

Step 4

Then place them on a plate.

Step 5

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

Step 6

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

Step 7

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


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