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Duck and sauerkraut braise report

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Duck and sauerkraut braise report

eel | Nov 10, 2005 01:05 PM

Yesterday I made the duck and sauerkraut braise I posted about a while ago. It came out great.

I sautéed some uncured, good quality bacon until crispy and browned and then removed it to a plate, retaining the rendered fat. Then I browned four well trimmed duck legs in the fat and removed them to the plate. I poured off most of the fat and sautéed a chopped onion and 4-5 big cloves of garlic, adding a cubed granny smith apple after a few minutes. When the onions were starting to color up, I deglazed with about 2 cups of an Alsace Riesling. Then I added some chicken stock, the duck legs, the reserved bacon, some rinsed and drained sauerkraut, a lot of fresh thyme, a bay leaf, a few whole allspice berries, a couple of cloves, a few juniper berries, a handful of prunes, salt and pepper. Brought it to the boil and then braised at the lowest flame on the stove top for almost an hour.

Served with the same Trimbach Riesling used in the braise and some glazed carrots.

It was lovely—complex and aromatic with distinct sweet and savory notes. The sauerkraut retained just a bit of its bite (both flavor and texture), the duck was tender and well flavored, the apples had mostly broken down, the prunes were amazing.

This was a wonderful dish to welcome the winter. Highly recommended!

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