Best Roasted And Braised Duck With Sauerkraut Recipes

DUCK WITH SAUERKRAUT - CANARD ET CHOUCROUTE

Duck With Sauerkraut - Canard Et Choucroute image

Make and share this Duck With Sauerkraut - Canard Et Choucroute recipe from Food.com.

Provided by Molly53

Categories Whole Duck

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 ducks, cleaned
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper
1/8 teaspoon garlic
2 apples, quartered
2 onions, peeled and quartered
4 slices bacon or 4 slices salt pork, uncooked
1/3 cup butter or 1/3 cup margarine, melted
2 cups water
3 cups canned sauerkraut
1 teaspoon caraway seed
2 slices cooked bacon, crumbled

Steps:

Preheat oven to 350°F.
Season ducks with mixture of paprika, salt, pepper, and garlic salt.
Divide apples and onions and stuff half into bird cavities and place other half in bottom of baking pan.
Cover breasts with uncooked bacon and place into baking pan with melted butter and water.
Place pan in preheated oven; bake 3 hours, basting every 30 minutes.
Combine sauerkraut, caraway seeds, and crumbled bacon in casserole dish.
Mix well.
Place in oven 20 minutes before ducks are done.
Quarter cooked ducks and serve on sauerkraut.

Nutrition Facts : Calories 1453.9, Fat 138.6, SaturatedFat 48.8, Cholesterol 271.1, Sodium 1330.8, Carbohydrate 10.5, Fiber 2.9, Sugar 5.8, Protein 39.5

ROASTED AND BRAISED DUCK WITH SAUERKRAUT

Roasted And Braised Duck with Sauerkraut image

Categories Sauce Duck Side Braise Roast Simmer

Yield makes 4 servings

Number Of Ingredients 6

Ingredients

1 duck (about 4 pounds)
Salt and freshly ground black pepper
4 cups sauerkraut, rinsed (see Note)
2 teaspoons paprika
1/2 cup dry white wine or water
2 bay leaves

Steps:

Preheat the oven to 375°F. Prick the duck all over with a fork, then sprinkle it with salt and pepper and put it in a large, deep ovenproof skillet or Dutch oven that can later be covered. Roast the duck, checking occasionally to make sure it is browning steadily, for about 1 1/2 hours. (If the duck is barely browning, increase the heat by 50 degrees; if it seems to be browning too quickly, reduce the heat slightly.) At that point it will be nicely browned and will have rendered a great deal of fat; pour off all but a few tablespoons of the fat and transfer the pan to the top of the stove. Don't worry if the duck does not appear to be fully cooked.
Scatter the sauerkraut around the duck, then sprinkle it with paprika, moisten it with the wine, and tuck the bay leaves in there. Turn the heat to low and cover. Simmer for about 15 minutes, then stir and put some of the sauerkraut on top of the duck.
Cook for another 15 minutes or so, until the duck is quite tender. Carve and serve.
Variations
As everyone knows from sad experience, a single duck provides skimpy servings for four people. You can make up for this with side dishes, but there are other solutions as well:
Braise a piece of slab bacon and/or smoked or fresh pork along with the duck, after adding the sauerkraut; you'll have to increase the cooking time a bit.
Peel and cut up some potatoes (or carrots, parsnips, or turnips) and cook them along with the duck and sauerkraut.
Finally, you can simply cook more duck-start with 2 ducks or use a couple of duck legs or, best of all, sear a duck breast and serve the slices separately.