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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