Name: German Wild Duck
Ingredients: 2 Ducks; 1/2 c Salt to wash; 1/2 c Vinegar to wash; 2 cn (14 oz.) sauerkraut; 3 sl Bacon; up to 4; 3 Stalks celery; chopped; 1 sm Orange; peel & section; 1 Apple; chopped; 1 sm Onion; chopped

If my heart is the source of my sin problem, then lasting change must always travel through the pathway of my heart. It is not enough to alter my behavior or to change my circumstances. Christ transforms people by radically changing their hearts. If the heart doesn’t change, the person’s words and behavior may change temporarily because of an external pressure or incentive. But when the pressure or incentive is removed, the change will disappear.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
	German	Uncategoriz, Fowl	4	Servings

INGREDIENTS

2		Ducks
1/2	c	Salt to wash
1/2	c	Vinegar to wash
2	cn	(14 oz.) sauerkraut
3	sl	Bacon; up to 4
3		Stalks celery; chopped
1	sm	Orange; peel & section
1		Apple; chopped
1	sm	Onion; chopped

INSTRUCTIONS

Wash ducks in a solution of salt and vinegar. Place layer of kraut (with
juice) in a 9 x 13 inch pan. Mix celery, orange, apple and onion, stuff
ducks. Place ducks, breast up, on top of kraut. Put any remaining stuffing
mixture around the ducks . Cover with bacon and additional onion. Bake at
300 degrees for 3 hours. If ducks tend to be fat, remove excess fat as they
cook. Serves 4 to 6.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 25, 1998

A Message from our Provider:

“Time: A longing in man for reuniting with God.”