Cured Duck Legs with Wruken – *

(*) Three days marinated duck with turnips (Mecklenburg-Vorpommern).

One recipe yields 4-6 servings.

In a large saucepan, bring water (1) to a boil with the pickling salt, salt and sugar (1). Remove the skin from half of the onions (1) and add them to the gravy form with half of the bay leaves, half of the crushed allspice seeds and all of the crushed peppercorns. Simmer for ten minutes, remove from the stove and cool.

Rinse the duck legs and place them in the brine. Cover and leave in a cool place for 3 days.

After the curing time, bring the water (2) with the remaining peeled onions (1), the remaining bay leaves and crushed allspice seeds to a boil, reduce the temperature and cook the duck legs for about 1 hour.

In the meantime, peel, rinse and dice the wruks and potatoes. Cover with salted water and sugar (2) and cook for about 20 minutes.

Cut bacon and peeled onion (2) into small cubes and fry in butter. Mix in flour and extinguish with duck broth and beet water. Mix well, bring to a boil and add the whipped cream. Season with pepper, cumin and maybe salt.

Drain the wruks and potatoes and mix into the sauce. Arrange on a heated platter. Sprinkle with chopped parsley. Lift the duck legs out of the broth, drain and place on top of the vegetables.

For 6 servings:

Time required approx.: 1 3/4 hours

Marinating time : 3 days

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