Duck Und Kraut

Be the first to review
READY IN: 1hr 15mins
Recipe by mollypaul

Good for hunters. If you don't have a hunter handy, order duck from your butcher. Just lovely served with creamy mashed potatoes. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Clean and rinse duck; wipe dry and rub with salt and pepper.
  2. Place in a roasting pan; add sauerkraut, water and sugar.
  3. Cover and bake at 350°F until tender and golden, allowing 20 to 25 minutes per pound.
  4. Allow 1 pound per serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a