Duck & Sauerkraut

Slow-cooked duck legs with sauerkraut for a hearty, flavorful dish! Sear the duck legs, then sauté onions and garlic. Add sauerkraut, apple, beer, and herbs before returning the duck to the pot. Bake at 325°F for 1.5–2 hours, then serve with mashed potatoes for a comforting meal.

Ingredients

  • 4 Duck Legs
  • 1 tbsp. Olive oil
  • Salt and pepper to taste
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 Jar Sauerkraut
  • 1 apple, cored and cut into wedges
  • ½ cup chicken broth or duck stock.
  • 4 oz. Beer
  • 1 tbsp. dried thyme
  • 1 tbsp. dried sage

Direction

  • Heat oven to 325 degrees.
  • In a large oven-safe pot, heat olive oil over medium high heat. Season duck legs with salt and pepper to your liking.
  • Sear the duck legs skin side down for 3-4 minutes. Remove and set aside. Add onions and garlic and sauté for 3 minutes.
  • Add sauerkraut chicken broth, beer, apple, thyme, and sage. Place duck legs back in.
  • Cover with a lid and place in the oven. Bake for 1.5-2 hours.
  • Serve the duck and sauerkraut with mashed potatoes.
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