| 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.”