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Baked Wild Duck with Sauerkraut recipe

Old world-style duck baked with sauerkraut,onion and apple, seasoned with caraway seed.

Recipe: Baked Wild Duck withSauerkraut

1 (3 to 5-pound) duck
1 tablespoon baking soda
2 teaspoons salt
1/4 cup butter
3/4 cup onion, chopped
4 cups refrigerated sauerkraut
2 apples, peeled, cored and diced
1/2 cup celery, diced
3/4 teaspoon caraway seed

  • Rinse and pat dry duck then rub bakingsoda into the skin. Sprinkle inside and out with salt. Rinseany giblets in water and pat dry. Set aside.
  • In a saucepan over medium heat, melt butterand saute chopped onions until lightly browned.
  • Drain sauerkraut; reserving the liquid.
  • In a bowl add the sauerkraut, diced apples,diced celery, and caraway seed to the onion mixture; mix well.Fill the cavity of the duck and truss. Place any remaining stuffingin the roasting pan around the duck. Bury the giblets in thedressing. Cover and bake in a 350°F (175°C) oven for3 hours.
  • Uncover the last hour of cooking to brownthe duck. Baste with the sauerkraut liquid.

    Makes 6 servings.

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  • Comments

    1 Comment


    I have done this recipe with all kinds of wild or store-bought ducks and geese, but I prefer it with the legs from specklebelly geese, which is what I used in these pictures.

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