Duck leg with pumpkin and onion sauce Recipe

Thoroughly trim the duck legs, wash and cook with onions, carrots and celery. Then remove and let cool. For the glaze, combine the soy sauce, honey, and finely chopped cayenne pepper in a pan. Heat the mixture until the honey melts and brush the glaze over the cooked duck pieces. Arrange the duck meat on a baking tray and place in the oven preheated to 180 degrees for 15 minutes.

To prepare the onion sauce, fry finely chopped onions and chopped pepper seeds in vegetable oil with the addition of duck broth (300 ml).

To prepare the dried tomatoes, cut the cherry tomatoes in half and arrange them on a parchment-lined baking tray. Place a garlic plate on each tomato slice, add the eggplant and drizzle with vegetable oil. Sprinkle with powdered sugar to give a sweet taste. Dry in the oven at 70 degrees for 2 hours. For garnish, cut the pumpkin into large cubes, drizzle with oil and bake. Serve the finished duck barks with onion sauce, baked pumpkin and dried tomatoes. Serve deliciously.