German wild duck
4 Servings
Ingredients
| Quantity | 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 |
Directions
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