| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Game | 4 | Servings | |
INGREDIENTS
| 1 | (3-lb) duck | |
| 2 | qt | Sauerkraut (i prefer kraut packed in glass rather than cans.) |
| 2 | sm | Yellow onions; peeled |
| 3 | tb | Brown sugar |
| Fresh ground black pepper; to taste |
INSTRUCTIONS
Place the duck in a roasting pan and roast in a 400° 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° 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. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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