Hungarian roast duck
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | wild ducks | |
| 1 | garlic salt to taste | |
| 1 | pepper to taste | |
| 2 | tablespoons | paprika |
| 2 | apples; quartered | |
| 2 | onions; quartered | |
| 6 | slices | bacon |
| ¼ | cup | butter; melted |
| 3 | cups | sauerkraut |
| 4 | juniper berries; crushed | |
| 2 | teaspoons | caraway seed |
| 2 | slices | bacon; cooked & crumbled |
Directions
Sprinkle ducks inside and out with salt, pepper, and paprika. Place apple and oinion quarters in cavity of each. Cover breasts with bacon and fasten with string. Place ducks, breast side up, in baking pan. Roast in preheated 350 F oven 1 to 1¼ hours, or 15 minutes per pound, basting frequently with butter.
Combine sauerkraut, juniper berries, caraway seeds and bacon in shallow casserole. Mix well. Place in oven 20 minutes before ducks are done.
Discard apple and onion quarters; remove string. Carve ducks. Arrange duck slices on sauerkraut and serve with potato pancakes, plum jelly, and hot biscuits.
From "A Guide to Game Cookery", US Brewers Foundation (1959) MM by Dave Sacerdote
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