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Baked Duck with Sauerkraut


4 wild duck (cleaned and dressed)
1 large can sauerkraut
1 apple
1 small onion
1/4 cup butter
1 cup dry red wine
salt and pepper to taste

Season duck inside and out with salt and pepper. Drain sauerkraut and wash in clear water about 3 times. Chop apple and onion and mix with sauerkraut in saucepan. Cook over low heat about 20 minutes or until onion and apple ae soft. Stuff ducks with this mixture. Melt butter, add wine. Cook ducks in covered roasting pan (just large enough for ducks to fit) for about 2 hours, basting with wine sauce. Uncover, last 15 minutes. To brown, baste often with pan juices.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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