Roasted Duck Leg with Sauerkraut
Roasted duck with sauerkraut is a traditional dish in Hungarian cuisine, particularly popular for festive occasions. The crispy duck skin and juicy meat pair perfectly with the tangy flavor of the braised sauerkraut. This dish has been a part of Hungarian families' holiday tables for generations, especially during Christmas and other significant events. This easy-to-prepare recipe is perfect for those who want to evoke the traditional flavors of Hungary.
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Ingredients for this recipe
Servings: 4
4
Duck Legs
2
tsp
Salt
1
tsp
Black Pepper
2
tsp
Marjoram
3
cloves
Garlic
500
g
Sauerkraut
1
Onion
2
tbsp
Sunflower Oil
2
Bay Leaves
1
tsp
Sugar
200
ml
Water
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Preparation Steps
1
Clean the duck legs, then season them with salt, pepper, and marjoram. Let them sit at room temperature for 20 minutes.
2
Preheat the oven to 350°F (180°C). Place the duck legs in a baking pan, skin-side up, and sprinkle with minced garlic.
3
Pour 100 ml of water into the pan, cover, and roast the duck legs for 1.5 hours. Remove the lid for the last 20 minutes to allow the skin to crisp up.
4
Meanwhile, prepare the sauerkraut: chop the onion and sauté it in oil until translucent.
5
Add the sauerkraut, bay leaves, and sugar, then pour in 100 ml of water. Simmer over low heat for 20-25 minutes, or until the sauerkraut is tender.
6
To serve, place the roasted duck legs on a plate alongside the braised sauerkraut. Serve with fresh bread.
