Wild Duck or Goose with Sauerkraut

Chuck in Killbuck's Note:

Here's an old recipe I found about 20 plus years ago and have made it several times when I was lucky enough to get a few ducks. The sauerkraut and lemon takes away a lot of the wild taste. Note: If you get a goose and can tell it's old, you're own your own here. They have a tendency of being very tough.

• Total Time: 1 hrs 35 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 2

• 1 wild ducks or 1 goose , cleaned
• 1 lemon , cut in half
• 1 (1 lb) can sauerkraut
• ½ teaspoon celery seed
• 1 teaspoon sugar
• 1 dash pepper
• 1 cup boiling water
• ¾ cup sherry wine

Directions:

1. Rub bird, inside and out, with cut side of lemon, squeeze some juice on occasionally, Combine sauerkraut, celery seed, sugar, pepper.
2. Stuff bird loosely with the combination and truss the legs.
3. Place breast up on a rack in a shallow pan.
4. Pour in boiling water.
5. Cover and roast in 350° oven for around 45 minutes.
6. Remove cover, drain liguid from pan.
7. Roast uncovered for 30 minutes, or until done,basting frequently with the sherry.
8. Garnish with with orange slices and parsley after removing from oven.
9. This is also good stuffed with a nice wild-rice stuffing.

Reviews

[Tina and Dave]

I would never have thought of stuffing duck with sauerkraut! I didn't have celery seeds so used caraway - yum! Also, baked it in a tagine so didn't need the boiling water, just the alcohol! Gorgeous recipe - thank you so much!