October 22, 2012

Roasted Duck With Sauerkraut

I was recently in the Alsace region of France and  after eating a wonderful dish of roasted duck with sauerkraut, I got inspired to make my own recipe and have some more here, at home.

The recipe may sound more complicated then it is, it just takes a bit of time to put it all together but  if you like sauerkraut and duck,  it will be time well spent.


1 duck, about 5 lb. (2. 2Kg.), cut into serving pieces
2 onions, chopped, divided
2 cloves garlic, minced
1 tsp. Vegeta seasoning (or similar)
1/2 tsp. salt
1 tsp. paprika
2 quarts sauerkraut
1/2 cup juice from the sauerkraut (wine or water)
1 tbsp. savoury
10 whole black peppercorns
2-3 bay leaves
a few cloves

Cut duck into pieces and sauté in a large skillet for 10 minutes, turning pieces once.

Preheat the oven to 325 F. Place one half of the chopped onion and garlic on the bottom of a large roasting pan. Arrange duck pieces in the pan. Sprinkle with Vegeta seasoning, salt and paprika. Cover and roast duck for about 1 1/2 to 2 hours, until meat is tender.

Meanwhile place the remaining onion in a medium size pot with a tablespoon of oil and sauté; add sauerkraut, water, savoury, whole black peppercorns, bay leaves and cloves. Let cook on medium heat, stirring from time to time, until sauerkraut gets soft, for about 45 minutes to 1 hour.


When duck pieces are nicely browned and have rendered a great deal of fat, ladle out all but a few tablespoons of the fat and scatter the sauerkraut around the duck pieces and on top and let return pan to the oven. Increase temperature to 375 F and bake for 30 minutes.

Serve with boiled potatoes.


Makes: 6-8 servings

Leia’s Culinary Treasures

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