Confit de canard with sauerkraut and potatoes

Let the sauerkraut drain in a colander. In the meantime, halve the larger potatoes and boil them in the peel in about 12 minutes until al dente. Drain and let them evaporate well.

Place the vacuum packed duck legs in a pan with a good layer of water so that all four are completely covered.

Bring to the boil, but do not let it boil. Heat the confit in about 15 minutes.

Meanwhile, heat frying pan without oil or butter and fry the bacon for about 6 minutes until crispy. Drain on kitchen paper.

Cut the unpeeled apple into quarters, remove the cores and cut the flesh into small pieces.

Heat the butter in another frying pan and fry the apple for 3 minutes. Add the shortly drained sauerkraut and the cranberries.

Leave to simmer for 5 minutes on low heat. Season with the mustard, honey and pepper.

Preheat the oven grill. Remove the duck legs from the plastic (store 2 tbsp of the fat) and place them with the skin side up on a griddle covered with parchment paper.

Put them for about 6 minutes or until the skin is golden brown and crispy, under the grill, but keep an eye on it, it can burn quickly.

Heat the frying pan and add the 2 tbsp of the duck fat from the plastic.

Fry the potatoes for 3 minutes in the fat and crumble the fried bacon over it. Serve the confit de canard with the potatoes and sauerkraut.