How to make
Put all the vegetables in a large pot of water and spices for the broth - the vegetables only cleaned and cut in half.
When the liquid boils, add the duck legs and boil over moderate heat, until the meat is fully cooked - about an hour.
Chop the onion and fry it slowly in the oil. Cut the sauerkraut into thin strips and when the onion starts to caramelize, add it to it, along with the garlic cloves - finely chopped or grated on a fine grater. Pour the wine and stew over low heat.
Add the tomatoes, paprika and black pepper, bay leaf and a little salt and pour a little more than 1 cup of the broth - strained. Stew for about 10 minutes and transfer into a baking pan, by pouring with more of the broth. Use as much as you think will be enough to fully cook the sauerkraut in it. Add the duck legs as well.
Bake under a lid in an oven heated to 390°F (200°C) or cover the baking pan with aluminum foil.
When the sauerkraut has absorbed the liquid and softened completely, remove the lid and leave it for a few more minutes until the meat aquires an appetizing color. Then all you have to do is enjoy this unique Sauerkraut with Duck Legs.
Enjoy your meal!
