Duck and kraut

Yield: 4 Servings

Measure Ingredient
1 (3-lb) duck
2 quarts Sauerkraut (i prefer kraut packed in glass rather than cans.)
2 smalls Yellow onions; peeled
3 tablespoons Brown sugar
Fresh ground black pepper; to taste

Place the duck in a roasting pan and roast in a 400ø oven until lightly browned, about 25 minutes. Remove and cool a bit. Disregard the fat in the pan.

Place the duck in a very close-fitting casserole and pack the sauerkraut around and under the duck. Put the remaining kraut, along with the juice, on top. Add the onions to the pot. Add 1 cup of water and top with the sugar and black pepper.

Cover and bake at 325ø until the duck is very tender, about 1-½ hours.

It is traditional to serve this dish with rich mashed potatoes.

This very rich dish needs a green salad and a big bowl of creamy mashed potatoes.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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