Post by Decatur on Jan 1, 2009 4:34:52 GMT -5
German Wild Duck
2 Ducks
1/2 c Salt to wash
1/2 c Vinegar to wash
2 14 0z cans sauerkraut
4 sl Bacon
3 Stalks celery, chopped
1 sm Orange, peeled and sectioned
1 Apple, chopped
1 sm Onion, chopped
Wash ducks in solution of salt and vinegar. Place a layer of kraut (with juice) in a 9x13" pan. Mix celery,orange,apple and onion, stuff ducks with this. Place ducks breast up, on top of kraut. Put any remaining stuffing mixture around the ducks. Cover with bacon strips and additional onion. Bake at 300 deg. for 3 hrs. If ducks tend to be a little fatty, remove excess fat as they cook.
Duck and Kraut
1 (3-lb) duck
2 qt Sauerkraut
2 sm Yellow onions; peeled
3 tb Brown sugar
Fresh ground black pepper; to taste
Place the duck in a roasting pan and roast in a 400 degrees oven until lightly browned, about 25 minutes. Remove and cool a bit. Disregard the fat in the pan.
Place the duck in a very close-fitting casserole and pack the sauerkraut around and under the duck. Put the remaining kraut, along with the juice, on top. Add the onions to the pot. Add 1 cup of water and top with the sugar and black pepper.
Cover and bake at 325 degrees until the duck is very tender, about 1-1/2 hours.
It is traditional to serve this dish with rich mashed potatoes.
This very rich dish needs a green salad and a big bowl of creamy mashed potatoes.
Baked Ducks in Sweet and Sour Sauce
2 Wild ducks
1 Orange [sliced]
1 Apple [sliced]
2 tb Oil
2 tb Brown sugar
1/4 c Worchestershire sauce
3/4 c Catsup
2 tb Lemon Juice
1/2 c Onion [grated]
1/2 ts Paprika
1/4 c White vinegar
Rince the ducks and pat dry inside and out, then stuff the duck's cavities with the sliced fruit. rub them with the oil and place them in a baking dish. Combine the remaining ingredients in a bowl mixing well and spoon over the ducks. Bake, tightly sealed with foil, in a 325 degree oven for 2 hours or until tender, then bake uncovered until browned.
I haven't tried these, but they sound good.
2 Ducks
1/2 c Salt to wash
1/2 c Vinegar to wash
2 14 0z cans sauerkraut
4 sl Bacon
3 Stalks celery, chopped
1 sm Orange, peeled and sectioned
1 Apple, chopped
1 sm Onion, chopped
Wash ducks in solution of salt and vinegar. Place a layer of kraut (with juice) in a 9x13" pan. Mix celery,orange,apple and onion, stuff ducks with this. Place ducks breast up, on top of kraut. Put any remaining stuffing mixture around the ducks. Cover with bacon strips and additional onion. Bake at 300 deg. for 3 hrs. If ducks tend to be a little fatty, remove excess fat as they cook.
Duck and Kraut
1 (3-lb) duck
2 qt Sauerkraut
2 sm Yellow onions; peeled
3 tb Brown sugar
Fresh ground black pepper; to taste
Place the duck in a roasting pan and roast in a 400 degrees oven until lightly browned, about 25 minutes. Remove and cool a bit. Disregard the fat in the pan.
Place the duck in a very close-fitting casserole and pack the sauerkraut around and under the duck. Put the remaining kraut, along with the juice, on top. Add the onions to the pot. Add 1 cup of water and top with the sugar and black pepper.
Cover and bake at 325 degrees until the duck is very tender, about 1-1/2 hours.
It is traditional to serve this dish with rich mashed potatoes.
This very rich dish needs a green salad and a big bowl of creamy mashed potatoes.
Baked Ducks in Sweet and Sour Sauce
2 Wild ducks
1 Orange [sliced]
1 Apple [sliced]
2 tb Oil
2 tb Brown sugar
1/4 c Worchestershire sauce
3/4 c Catsup
2 tb Lemon Juice
1/2 c Onion [grated]
1/2 ts Paprika
1/4 c White vinegar
Rince the ducks and pat dry inside and out, then stuff the duck's cavities with the sliced fruit. rub them with the oil and place them in a baking dish. Combine the remaining ingredients in a bowl mixing well and spoon over the ducks. Bake, tightly sealed with foil, in a 325 degree oven for 2 hours or until tender, then bake uncovered until browned.
I haven't tried these, but they sound good.