germanmeatvia groq
Slovakian Confit Duck Leg with German Spaetzle
A traditional German dish with a twist from Slovakia, featuring tender confit duck leg served with homemade spaetzle and a side of braised red cabbage.
⏱60 min🍽4 servings📊medium
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Ingredients
- ●2 legs Slovakian Confit Duck Leg
- ●1 package Spaetzle Mix
- ●1 head Red Cabbage
- ●1 medium Onion
- ●1 tsp Caraway Seeds
- ●2 tbsp Apple Cider Vinegar
- ●to taste Salt
- ●to taste Black Pepper
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Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the duck legs with salt and black pepper.
- 3
Bake the duck legs for 20 minutes.
- 4
While the duck is baking, cook the spaetzle according to the package instructions.
- 5
In a large pan, sauté the chopped onion and caraway seeds until softened.
- 6
Add the braised red cabbage to the pan and cook for an additional 5 minutes.
- 7
Serve the confit duck leg with the spaetzle and braised red cabbage.
- 8
Drizzle with apple cider vinegar and serve immediately.