Duck legs with cranberry sauce

3 duck legs

salt

ground pepper to taste

1 h. l. dried rosemary

3 Art. l. vegetable oil

different types of lettuce (romaine, iceberg, radichchio, Lollo Rosso, watercress, etc.)

For the sauce:

100 g Cranberry

200 ml water

1 h. l. starch

Drumsticks wash, dry, rub with salt, pepper, sprinkle with thyme. In pottery pour 3 tablespoons vegetable oil, put the duck legs. Cover and place in preheated oven to 190 � C for 35-40 minutes.

Prepare the sauce: cranberries cover with water and cook over medium heat for 5-7 minutes until soft berries. Then drain the water, cranberries through a sieve, add a teaspoon of starch, again bring to a boil and remove from heat. Wash and coarsely tear lettuce, put together with duck chicken legs on a platter, pour the cranberry sauce.