Prep 20 mins
Cook 1 hr 15 mins
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.
- 1 wild ducks or 1 goose, cleaned
- 1 lemon, cut in half
- 1 (1 lb) can sauerkraut
- 1⁄2 teaspoon celery seed
- 1 teaspoon sugar
- 1 dash pepper
- 1 cup boiling water
- 3⁄4 cup sherry wine
- Rub bird, inside and out, with cut side of lemon, squeeze some juice on occasionally, Combine sauerkraut, celery seed, sugar, pepper.
- Stuff bird loosely with the combination and truss the legs.
- Place breast up on a rack in a shallow pan.
- Pour in boiling water.
- Cover and roast in 350° oven for around 45 minutes.
- Remove cover, drain liguid from pan.
- Roast uncovered for 30 minutes, or until done,basting frequently with the sherry.
- Garnish with with orange slices and parsley after removing from oven.
- This is also good stuffed with a nice wild-rice stuffing.
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!