Pickled Duck Legs – Rhineland-Palatinate

Place duck legs in an earthenware pot with fat side down, spread culinary herbs and spices evenly on meat side, rest in refrigerator for 24 hours with lid closed.

Heat goose fat, pour in duck legs, lightly simmer on low heat for an hour and a half.

For the onion jam: cook all ingredients at low temperature until the liquid evaporates.

For the caramel sauce: caramelize sugar in the saucepan, deglaze with vinegar, add veal stock and reduce.

Roast potato slices in goose fat until crispy, season.

Serve the duck leg on a caramel sauce dish, garnish with onion jam and potato slices.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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