Wild Duck or Goose with Sauerkraut

"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."
 
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Ready In:
1hr 35mins
Ingredients:
8
Serves:
2-4
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
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RECIPE SUBMITTED BY

I’m over the hill and heading down the back side at a rapid rate it seems, single, and retired now. My loves? Good friends, most of all. After that I guess it would be wildlife and photographing it. In fact, I love anything that deals with wild animals and the outdoors. Then comes playing with my dog and making a mess trying to cook in the kitchen or around the fire pit, grill or smoker while enjoying a good tumbler of whiskey (whisky).
 
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