german wild duck
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- 4 Servings
| Measure | Ingredient |
|---|---|
| 2 | Ducks |
| ½ cup | Salt to wash |
| ½ cup | Vinegar to wash |
| 2 cans | (14 oz.) sauerkraut |
| 3 slices | Bacon; up to 4 |
| 3 | Stalks celery; chopped |
| 1 small | Orange; peel & section |
| 1 | Apple; chopped |
| 1 small | Onion; chopped |
Wash ducks in a solution of salt and vinegar. Place layer of kraut (with juice) in a 9 x 13 inch pan. Mix celery, orange, apple and onion, stuff ducks. Place ducks, breast up, on top of kraut. Put any remaining stuffing mixture around the ducks . Cover with bacon and additional onion. Bake at 300 degrees for 3 hours. If ducks tend to be fat, remove excess fat as they cook. Serves 4 to 6.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@...> on Mar 25, 1998
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