Slow-Roasted or Braised Duck Legs with Sauerkraut

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Preparation info

  • Makes

    8

    main-course servings
    • Difficulty

      Easy

Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

Sauerkraut, like sweetbreads, anchovies, and cilantro, is a food that you either love or hate. No one is indifferent to it. I’m fortunate to love it, especially when it’s served with rich meats—its tangy acidity and slightly crisp texture make the perfect foil. Sauerkraut is fantastic with duck confit, but here I suggest serving it with slow-roasted duck legs. Saurkraut is also great served alongside duck sausages, sliced or left whole, depending on their

Ingredients

Method