For ➍2 duck legs *
oil for frying
500 g sauerkraut, drained
1 onion, chopped
100 g bacon cubes
1 tbs (apple) vinegar
1 ts caraway seeds or cumin
little sugar **
Heat the oven to 200˚C.
Put some oil in an oven-safe frying pan. Fry the duck legs all around for a while and then put in the oven. Depending on the size of the duck legs 1 to 2 h, for small legs 1 h. *
Heat a large frying pan without oil and fry the bacon. Fry the onion in the bacon fat and add the caraway seeds or cumin. Add the sauerkraut to the onion and bacon, along with a little sugar **, vinegar and a very thin layer of water. It should be just below. Put a lid on the pan, reduce the heat and let it simmer for about 45 m.
Serve the baked sauerkraut with the duck legs *. Also delicious with baked potatoes.
* Or use pre-cooked duck legs. Fry them in the pan with some duck fat
** Optional.
