Oh my goodness, y’all! I found the most delicious recipe for Geschmorte Entenkeule! Now, I know some of y’all might be thinking “What in the world is that?” but let me tell you, it’s some lip-smacking, finger-licking good German cuisine that I just had to share with y’all. Without further ado, let’s get into the recipe!
Geschmorte Entenkeule
Ingredients:
- 2 duck legs or thighs
- 1 tbsp of vegetable oil
- 2 cloves of garlic
- 1 onion
- 2 ripe tomatoes
- 1 tbsp of balsamic vinegar
- 1 cup of chicken broth
- 1 sprig of fresh rosemary
- Salt and pepper to taste
Instructions:
- Preheat your oven to 350°F (180°C).
- Heat the vegetable oil in a large skillet over medium-high heat.
- Season the duck with salt and pepper.
- Place the duck legs skin-side down in the skillet and cook until the skin is crispy and golden brown, about 5 minutes.
- Flip the duck legs over and cook for another 5 minutes.
- Remove the duck legs from the skillet and place them in a large baking dish.
- Peel and chop the onion and garlic, and dice the tomatoes.
- Add the onion and garlic to the skillet and cook until the onion is translucent, about 3 minutes.
- Add the balsamic vinegar and chicken broth and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits.
- Add the diced tomatoes and rosemary to the skillet and bring the mixture to a simmer.
- Pour the tomato mixture over the duck legs in the baking dish.
- Cover the baking dish with aluminum foil and bake for 2 to 2 1/2 hours, or until the meat is tender and falls off the bone.
How to prepare:
This recipe is definitely a bit time-consuming, but I promise you it’s worth it! The first thing you want to do is preheat your oven to 350°F (180°C). While that’s heating up, get out your largest skillet and heat 1 tbsp of vegetable oil over medium-high heat. While the pan is heating up, season your duck legs with salt and pepper. Once the oil is hot, place your duck legs skin-side down in the pan and cook for about 5 minutes until the skin is crispy and golden brown. Flip the legs over and cook for another 5 minutes, then remove them from the pan and place them in your largest baking dish.
Next, peel and chop your onion and garlic, and dice your tomatoes. Add the onion and garlic to the same pan that you cooked the duck in, and cook for about 3 minutes until the onion is translucent. Add 1 tbsp of balsamic vinegar and 1 cup of chicken broth to the pan, and use a wooden spoon to scrape up any browned bits from the bottom. Add your diced tomatoes and rosemary to the pan, and bring the mixture to a simmer.
Pour your tomato mixture over the duck legs in your baking dish, cover the dish with aluminum foil, and bake for 2 to 2 1/2 hours until the meat is tender and falls off the bone. And voila! You’ve got yourself some delicious Geschmorte Entenkeule!
Preparation time:
This recipe takes a bit of time to prepare, but it’s definitely worth it. Plan on spending about 30 minutes prepping your ingredients, and then about 2 to 2 1/2 hours cooking the duck legs in the oven.
Servings:
This recipe serves 2 people.
Nutrition Facts:
- Calories: 600
- Protein: 40g
- Fat: 40g
- Carbohydrates: 10g
- Sugar: 5g
Tips:
- If you’re not a fan of duck, you can always substitute chicken legs or thighs.
- If you want to make this recipe a bit healthier, you can simmer the tomato mixture on the stove for a bit to reduce the amount of liquid and cut down on the sodium.
- This recipe pairs well with roasted potatoes or a light salad.
FAQs:
Q: Can I use chicken instead of duck?
A: Yes, chicken legs or thighs will work just as well in this recipe.
Q: Can I make this recipe ahead of time?
A: Yes, you can cook the duck legs ahead of time, but don’t add the tomato mixture until you’re ready to bake them in the oven. This will prevent the duck meat from getting too soggy.
Y’all gotta try this recipe! It’s the perfect dish for a cozy night in or a nice dinner party. Don’t let the name scare you off - Geschmorte Entenkeule is delicious, easy to make, and oh-so-German! Bon appétit!
