German Braised Duck Niederwald
User Reviews
4.9
30 reviews
Excellent
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6 people
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Calories
300 kcal
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Course
Main Course
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Cuisine
German
German Braised Duck Niederwald
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I have done this recipe with all kinds of wild or store-bought ducks and geese, but I prefer it with the legs from specklebelly geese, which is what I used in these pictures. I also prefer to use skin-on legs, because the skin adds a lot of flavor.
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Ingredients
- 2 to 3 pounds duck legs or goose legs and/or wings
- 2 tablespoons duck fat lard or vegetable oil
- 3 cups cabbage shredded
- 1 onion sliced thin from root to tip, small
- 3 carrot sliced thin, medium
- 1 28 ounce sauerkraut jar
- 1 cup white wine (Riesling would be good)
- 1 cup chicken duck or other stock
- 2 bay leaf
- clove 3 cloves
- 1 teaspoon black pepper coarsely cracked
- 10 juniper berries mashed but whole
- 1 teaspoon caraway seeds
- 2 smoked sausage such as kielbasa or red bratwurst
- salt
- chives freshly chopped, for garnish
Instructions
- Heat the duck fat in a large, lidded pot like a Dutch oven set over medium-high heat. Brown the duck or goose legs well, especially on the skin side. Salt the legs as they are cooking. Once each leg browns well, remove it to a plate for now. The whole process may take 10 to 15 minutes.
- When the duck has all been browned, add the onion, cabbage and carrot and sauté until the vegetables get just a little browning on the edges, about 3 to 5 minutes. Add the sauerkraut, wine, stock, herbs and spices. (Leave out the sausages for now.)
- Nestle the duck or goose legs into the kraut mixture and baste with a little of the liquid. Cover the pot and simmer very gently over low heat until the meat yields easily to the tip of a knife. How long? Anywhere from about 90 minutes for store-bought ducks to 3 1/2 hours for an old goose.
- About 15 minutes before you think the goose or duck legs will be done -- you need not be precise, as the legs are pretty forgiving in terms of overcooking them -- slice the sausages and nestle them into the pot, too. Cover and heat through. You don't want to cook the sausages too long or all the fat will drain out and they will be dry and unpleasant.
- When you're ready to serve, add salt to taste and sprinkle the chives over the dish. Serve with good rye bread, potatoes in some form (mashed, boiled, roasted, etc) or with dumplings. I particularly like the bread dumplings in my venison roast recipe.
Notes
- I always use either homemade sauerkraut or the refrigerated kind; it tastes better than the pressure-canned, shelf stable kraut. Juniper berries are easily available in larger supermarkets, on nearby bushes, or you can buy them online.
- For the sausage, I prefer smoked red bratwurst, but kielbasa is another excellent choice. If you don't want a smoked sausage, bockwurst is a good one here.
Nutrition Information
Show Details
Calories
300kcal
(15%)
Carbohydrates
9g
(3%)
Protein
20g
(40%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Cholesterol
85mg
(28%)
Sodium
324mg
(14%)
Potassium
296mg
(6%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
5130IU
(103%)
Vitamin C
18mg
(20%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 85mg | 28% |
| Sodium | 324mg | 14% |
| Potassium | 296mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5130IU | 103% |
| Vitamin C | 18mg | 20% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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