Duck Leg Pot-au-feu

Ingredients

• 4 duck legs
• 1 sprig rosemary
• 1 sprig thyme
• Salt
• Pepper
• 1 bay leaf
• 8 peppercorns
• 1.2 l poultry stock
• 300 ml white wine
• 300 g carrots
• 1 vegetable onion
• 2 stalks celery
• 2 kohlrabi
• 250 g White cabbage
• 1 star anise
• 2 cloves Allspice
• 1 piece peeled ginger (2 cm)
• 1 tbsp goose fat

Instructions

1. 1.

   Halve the onion and brown it in a hot pot without oil, cut side down. Peel the carrots and cut into sticks. Peel the kohlrabi and slice into rounds. Trim, wash, and slice the celery stalks. Wash and cut the cabbage into wide strips. Place the bay leaf, peppercorns, star anise, ginger, and allspice in a spice sachet.

2. 2.

   Rub the duck legs with salt and pepper. Heat the goose fat in a roasting pan, sauté the carrots, then add the kohlrabi, celery, and cabbage, pouring in the poultry stock, white wine, and 400 ml water. Add the browned onion halves, rosemary, thyme, and hang the spice sachet in the liquid; bring everything to a boil.

3. 3.

   Place the seasoned duck legs on top of the vegetables and put the pan into a preheated oven. Roast the duck legs for about 30 minutes over the vegetables, then remove the pan from the oven and loosen the duck legs. Keep the vegetables warm. Put the duck legs on the oven rack, raise the heat to 220 °C, and roast them on the middle rack for another ~15 minutes until tender. Remove the spice sachet and herb sprigs from the vegetable broth, season with salt and pepper if needed. Plate the cooked duck legs over the pot-au-feu.