A generous traditional Alsatian dish, Baeckeoffe is a complete meal that combines three meats (beef, lamb, and pork) delicately simmered in a good Alsatian wine as it should be, and all garnished with potatoes and vegetables (carrots, leeks) that are melt-in-your-mouth tender. Here is an exquisite variation with duck, a simple and effective recipe for a moment of sharing in all simplicity.
<< recipes
Share
Alsace-Lorraine: Duck Baeckeoffe
Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 150 minutes
Cost per serving: 4,13 €
Energy: 758 kcal / serving
Instructions
- 1. Wash and peel the carrots and potatoes. Cut them into slices. Carefully wash the leek and cut it into rounds. Peel and slice the onion.
- 2. In a casserole dish, arrange the sliced onion, a layer of potato and carrot slices, and leek rounds. Place the duck thighs on top. Cover with the remaining vegetable and potato slices. Add the crushed garlic cloves, bay leaf, salt, and pepper. Pour in the white wine and cover.
- 3. Bake the Baeckeoffe for 2 hours and 30 minutes in a preheated oven at 180°C (350°F).
Ingredients for servings
-
4 duck legs -
1 kg of potato -
4 carrots -
1 onion -
1 leek -
2 garlic cloves -
75 cl of white wine -
1 leaf of bay leaf -
salt (according to taste) -
pepper (according to taste)
Rates
-
No reviews
Nutritional information *
-
Per serving% RDA
-
Energy value758 kcal38 %
-
Fat11,57 g17 %
-
of which saturated3,85 g19 %
-
Carbohydrates54,05 g21 %
-
of which sugar??
-
Protein72,38 g145 %
-
Fibers7,65 g?
-
More data
* As an indication, before cooking, RDA of the EU.