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Duck leg confit with cherry sauce

Ingredients

Adjust Servings:

	4 duck legs
	to taste salt
	to taste black pepper
	0,5 l cherry juice
	1 stick cinnamon
	1 teaspoon of thyme
	for stewing duck oil
	for the sauce
	150 g cherry
	150 g cranberry
	50 g sugar
	50 ml (from the marinade) cherry juice
	3-4 clove
	2-3 teaspoons of corn starch

Nutritional information

139 g

Protein

181 g

Fat

170 g

Carbs

2769

Calories

Duck leg confit with cherry sauce

Name: Duck leg confit with cherry sauce
Yield: 4
Cuisine: European
Ingredients: duck legs: 4; salt: to taste; black pepper: to taste; cherry juice: 0,5 l; cinnamon: 1 stick; thyme: 1 teaspoon of; oil: for stewing duck; cherry: 150 g; cranberry: 150 g; sugar: 50 g; cherry juice: 50 ml (from the marinade); clove: 3-4; corn starch: 2-3 teaspoons of

Features:

Cuisine:

European

4,5 hours
Serves 4
Easy

Ingredients

4 duck legs
to taste salt
to taste black pepper
0,5 l cherry juice
1 stick cinnamon
1 teaspoon of thyme
for stewing duck oil
for the sauce
150 g cherry
150 g cranberry
50 g sugar
50 ml (from the marinade) cherry juice
3-4 clove
2-3 teaspoons of corn starch

Directions

This recipe is a great choice for special occasions and holidays.

Choose a young duck, the breed of duck that is raised for cooking Peking duck is good. Please note that the cooking time for this dish directly depends on the duck you choose. You should check the duck’s readiness by piercing it with a knife. If the meat is soft and easily pierced with a knife, then the meat is ready.

Steps

Done

preparation

1. Rub the duck legs thoroughly with salt and freshly ground black pepper, pour in cherry (or orange) juice, add a cinnamon stick and cumin (fresh is fine), and refrigerate overnight.
2. Remove the legs from the marinade, pour vegetable oil (you can also use duck fat) over them until they are completely covered, and simmer for 3-4 hours in the oven at 248°F (120°C).
3. When the duck is almost done, prepare the sauce: combine fresh pitted cherries (frozen is fine), cranberries, sugar, and spices. Add the cherry juice (50 ml) in which the duck was marinated. Cook over medium heat for 6-7 minutes until thickened. If it doesn't thicken, add corn starch. Strain the sauce before serving.
4. Remove the cooked duck legs from the oil and fry them in the oven for a few more minutes, increasing the temperature to 356°F (180°C) until golden brown.
5. Place the duck legs on a serving plate, pour the sauce over them, and enjoy the tender duck meat, complemented by the sweet and sour sauce.

Bon appetit!

Chef Hanna

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IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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