Ingredients:
1kg duck (with bones), or duck portions, cut into 8 cm pieces
2 tsp paprika
1/4 tsp freshly-grated nutmeg
50ml extra virgin olive oil
100g pancetta, finely diced
4 garlic cloves, chopped
500g sauerkraut
2 bay leaves
1 cinnamon stick
500ml vegetable stock
sea salt, to taste
freshly-ground black pepper, to taste
Method:
Season the duck pieces with the salt, paprika and nutmeg. Heat the olive oil in an cast-iron pan or clay pot over high heat.
Once the oil is hot add the duck to the pan and sear until golden brown.
Remove the duck pieces from the pan and transfer to a plate. Add the pancetta and sauté until golden brown then add the garlic and sauté for a couple of seconds before mixing in the sauerkraut. Sauté on low heat for 10–15 minutes until the sauerkraut turns golden.
Return the duck to the cooking pan along with the bay leaves, cinnamon stick and vegetable stock. Braise over low heat, or bake in the oven at 190°C, for one hour. If needed, add more vegetable stock to loosen the mixture a little.
Season with additional freshly-ground black pepper if desired. Serve hot straight from the cooking pan.
%20Recipe)
Click on the image, above to submit to Pinterest.