Smoked duck legs braised in beer

Shopping List for 4 adults

4 pcs. large duck legs Brine 13% or 10 °Baume 3 liters of water 5 °C 450 g of salt 1 pc. whole garlic 1 pc. onion 8 pcs. bay leaves 10 pcs. peppercorns 1 pc. red chili pepper 10 pcs. cloves Smoking 8 liters smoke dust Braising 100 g duck fat ½ l dark, strong beer, Warwik "Lause" 2 large, nice peeled potatoes 2 large, nice Jerusalem artichokes 2 large carrots 1 parsley root ½ small celeriac 2 stalks celery leaf 1 large leek or 4 spring onions

Cucumber pickles 1 kg snake cucumbers (4 pcs) 2 onions 2 cloves garlic 2 tbsp. salt 250 grams of cane sugar 3 cups apple cider vinegar Heidelberg 10% 2 tbsp. celery seeds 2 tbsp. yellow mustard seeds 1 tbsp. turmeric 1 red chopped chilli pepper 1 tbsp. Atamon To be honest, it's too much with cucumber pickles for this dish. There are so many good root vegetables in the dish that it is unnecessary. But I do not think I want to delete the recipe, because it is really good for many other dishes and especially for open sandwiches. Try it on liver pate.

I am an angler in Scandinavia Home Recipe No. 75 Smoked duck legs braised in beer

Procedure without liability: Bring water and salt to a boil, come the spices in brine and boil it all in 10 minutes. Place the pot cold (5 °C) overnight. Place the duck legs in a suitable salt cellar and pour the brine over. Be sure that the duck legs are covered with the brine, use a plate. Placed in a refrigerator until the next day (between 12 and 24 hours). Remove the duck legs from the brine and rinse thoroughly in cold water and dry them in a towel. Hang the duck legs in the smoke oven and smoke them for 12 to 24 hours at medium heat 30 °C to 40 °C. Potatoes, Jerusalem artichokes, carrots, parsley root and celeriac are peeled and cut into mouth-sized pieces and placed in an ovenproof dish, greased with duck fat. The cleaned stems celery leaves and the leek are laid on top in mouth-sized pieces. Sprinkle a little salt and coarse pepper over the vegetables. Place the duck legs on top of the vegetables and pour a beer over. Spread some duck fat over the duck legs. Braising to be carried out in an oven at only 100 °C, and it takes approx. 4 hours for this portion. Check if the meat releases the leg, then the dish ready. Cucumber pickles: Cucumbers peeled and split lengthwise, so the grains can be scraped out with a spoon. Cucumbers cut into 4 mm thick slices and put into a sieve. Peel the onions, cut them into small cubes, and put them up to the cucumbers. Sprinkle cucumbers and onions with salt, so that the liquid is pulled out of the vegetables for the next hour. Meanwhile prepared brine: Come vinegar in a large saucepan, add all the spices and sugar, bring to a boil for 2 minutes, stirring to all sugar is dissolved. Cucumbers and onions rinse under running cold water for excess salt. Is thrown dry in a salad spinner or a clean tea towel, and then put up in the brine. Bring to a boil and boil it all under low heat for 3 to 4 minutes, turn the heat off and add 1 tbsp. Atamon and stir into the pan. Come cucumbers in clean, Atamon rinsed glass and put a lid on immediately. Can keep unopened in a cool, dry and dark place for 12 months. Fills 2 glasses of 500 ml. Serving: A good bread is ideal as it can be dipped in the gravy. Cucumber pickles or gherkins - something acidic - will fit well with the dish. Garnish: Duck legs can garnish with orange slices. Drinks: It would be natural to drink the same beer to the dish, as duck legs are braised in. Hint: There is a possibility of reducing smoking time and braising time, if you warm smoked duck legs in a "Lunchbox Smoking Oven", but you may have to experiment with times. Maybe the vegetables must have a rehash before you put them in the oven. Save your duck fat from Christmas time and try the recipe when there is a good deal on duck legs.