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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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