Food > Recipe Directory > Courses/Meal Type > Main Course > Duck with Sauerkraut
Duck with Sauerkraut Recipe
Duck with Sauerkraut
Ingredients
- 3 cups (750 mL) sauerkraut, drained
- 1 potato, peeled and grated
- 1 onion, very thinly sliced
- 1/4 cup (60 mL) dry white wine
- 3 smoked sausages (about 10.6 oz/300 g), cut in chunks
- 2 tart apples, peeled and cut in chunks
- 1 small onion, finely chopped
- 1/2 tsp (2 mL) caraway seeds
- 1/2 tsp (2 mL) black pepper
- 1 duck (about 5 lb/2.2 kg)
- 1/4 tsp (1 mL) salt
- 1 tbsp (15 mL) apple jelly
Preparation
In slow cooker, stir together sauerkraut, potato, sliced onion and wine.
In bowl, stir together sausages, apples, chopped onion, caraway seeds and half of the pepper.
Trim off and discard any excess fat from tail end and cavity of duck, and any extra skin in neck area. With carving fork or tip of sharp knife, prick skin (not meat) over fatty areas. Stuff duck with sausage mixture and lay, breast side up, on sauerkraut mixture.
Cook until duck is tender, about 4 hours on high or 8 hours on low. Remove duck from slow cooker.
Scoop stuffing from duck and transfer to warmed dish; keep warm.
Transfer duck to roasting pan. Skim 1 tbsp/15 mL fat from cooking juices; stir together with salt and apple jelly, then brush over duck. Roast in 475F/240C convection oven or 500F/260C conventional oven until browned, about 15 minutes.
Meanwhile, with slotted spoon, drain and transfer sauerkraut mixture to warmed dish; keep warm. Place duck on serving platter and surround with sauerkraut mixture; serve stuffing on side.
Makes 6 to 8 servings.
- Serving(s)
- 6 to 8
| Per each of 6 servings: about | |
|---|---|
| Calories | 612 |
| Protein | 30 g |
| Fat (total) | 46 g |
| Sat. Fat | 16 g |
| Carbohydrate | 18 g |
| Fibre | 3 g |
| Cholesterol | 140 mg |
| Sodium | 800 mg |
| Calcium | 5 % RDI |
| Iron | 38 % RDI |
| Vitamin A | 8 % RDI |
| Vitamin C | 24 % RDI |
| Folate | 14 % RDI |
Also in this menu:
Source
Homemakers Magazine: November 2007
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