Duck and kraut
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .