Slow-Roasted or Braised Duck Legs with Sauerkraut

Preparation info
  • Makes


    main-course servings
    • Difficulty


Appears in
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