Old world-style duck baked
with sauerkraut, onion and apple, seasoned with caraway seed.
Baked
Wild Duck with Sauerkraut
- 1 (3 to 5-pound) duck
1 tablespoon baking soda
2 teaspoons salt
1/4 cup butter
3/4 cup onion, chopped
4 cups refrigerated sauerkraut
2 apples, peeled, cored and diced
1/2 cup celery, diced
3/4 teaspoon caraway seed
- Rinse and pat dry duck
then rub baking soda into the skin. Sprinkle inside and out with
salt. Rinse any giblets in water and pat dry. Set aside.
- In a saucepan over medium
heat, melt butter and saute chopped onions until lightly browned.
- Drain sauerkraut; reserving
the liquid.
- In a bowl add the sauerkraut,
diced apples, diced celery, and caraway seed to the onion mixture;
mix well. Fill the cavity of the duck and truss. Place any remaining
stuffing in the roasting pan around the duck. Bury the giblets
in the dressing. Cover and bake in a 350°F
(175°C) oven for
3 hours.
- Uncover the last hour
of cooking to brown the duck. Baste with the sauerkraut liquid.
Makes 6 servings.
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