Food > Recipe Directory > Courses/Meal Type > Main Course > Duck with Sauerkraut

Duck with Sauerkraut Recipe

Duck with Sauerkraut

Homemakers Best Tested
By
Andrew Chase
This Central European–style duck, flavoured with smoked sausage, apple, caraway and sauerkraut, slowly cooks to perfection in the slow cooker. For a final touch, the skin is given a quick crisping in a hot oven.

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
Nutritional Information
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

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Source

Homemakers Magazine: November 2007

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