16. 3. 2020 Duck leg with black beer and cranberry sauce with potato puree

Clean, wash and dry the duck legs. Season with salt and add whole caraway seeds and a sprig of thyme. Place the legs in a deeper roasting tin and pour over the duck fat (or you can use goose fat, which is more readily available) so that they are covered. Roast the legs for about 12 hours at 80 degrees. Remove the thighs from the fat and roast in the oven at 190 degrees for 3-4 minutes to get a golden and crispy crust before serving.

Prepare the sauce from sterilized onions, which are chopped and sautéed in butter with dried cranberries. Pour in black beer and add a little duck stock (if you don't have any, use hen stock or demi-glace base sauce), a few thyme leaves and let it boil for approx. half to a third. Add cranberry jam to taste and a knob of well-chilled butter to thicken the sauce.

Boil the potatoes in salted water, drain the water, add butter and manually mash. Season to taste with salt, add hot milk and beat to a smooth puree.