Go Back
Print Pin

Braised Duck Legs with Sauerkraut and Apple

Duck legs are braised in a mix of sauerkraut, apples and shallots for a rustic, satisfying, cold weather meal.
Course Main Course, Poultry
Cuisine French-inspired
Servings 2

Ingredients

  • 2 whole duck legs, about 1/2 pound or so each (see Kitchen Notes for other meat choices)
  • salt and freshly ground black pepper
  • 1-1/2 teaspoons herbes de Provence, divided
  • 2 tablespoons olive oil
  • 2 good-sized shallots, peeled and chopped
  • 1 pound good quality sauerkraut, drained (see Kitchen Notes)
  • 2 apples, peeled and sliced (we used Galas)
  • 1 cup dry white wine

Instructions

  • Pat the duck legs dry with paper toweling and season on both sides with salt, pepper and about 1/3 of the herbes de Provence.
  • Heat the oil in a large sauté pan over medium-high flame. Add the duck legs skin side down and cook undisturbed until well browned, 12 to 15 minutes. Turn the duck legs and reduce the heat to medium. Cook for 2 to 3 minutes. Transfer the duck to a plate.
  • Add the shallots to the pan and cook, stirring frequently, until they begin to soften, about 3 to 5 minutes. Add the remaining herbes de Provence and cook, stirring continuously, for about 45 seconds.
  • Add sauerkraut, apple slices and wine to the pan, stirring to combine. Nestle the duck legs into the sauerkraut mixture, skin side up, and bring the sauerkraut mixture to a boil. Reduce heat to simmer, cover the pan and cook until duck is tender, about 1 hour. Check occasionally to make sure too much liquid doesn't evaporate. Add a little water, if needed—I didn't need to do this.
  • Taste sauerkraut apple mixture and adjust seasoning, if needed, with salt. I found it needed only a little, so do taste before salting. Spoon the mixture into two shallow bowls, top with duck legs and serve.

Kitchen Notes

Duck substitutes. We are big fans of duck here, but you can also substitute whole chicken legs or thighs, or pork chops. You can cook these for a shorter time, 30 to 40 minutes once you start the braising process.
Don't skimp on the sauerkraut. None of the canned stuff pickled in vinegar. Ideally, you want fermented sauerkraut sold in the refrigerator case; the ingredient list should be cabbage, water and salt. One brand we like a lot is Bubbies, available at Whole Foods, among other places.