| 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
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