| 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 | Yellow onions, peeled | |
| 3 | T | Brown sugar |
| Fresh ground black pepper | ||
| to taste |
INSTRUCTIONS
Place the duck in a roasting pan and roast in a 400ø 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 325ø 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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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 15
Total Fat: 1.6g
Cholesterol: 20.4mg
Sodium: 15.5mg
Potassium: 16.4mg
Carbohydrates: 10.2g
Fiber: <1g
Sugar: 10g
Protein: 3.7g