Roasted And Braised Duck With Sauerkraut
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1duck, about 4 pounds
- Salt and freshly ground black pepper
- 1quart sauerkraut, rinsed
- 2teaspoons paprika
- ½cup dry white wine or water
- 2bay leaves
Nutritional analysis per serving (4 servings)
1379 calories; 129 grams fat; 43 grams saturated fat; 0 grams trans fat; 61 grams monounsaturated fat; 17 grams polyunsaturated fat; 9 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 39 grams protein; 1461 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Prick the duck all over with a fork, then sprinkle it with salt and pepper and place it in a large, deep, ovenproof skillet or Dutch oven. Roast the duck for about 1½ hours, checking occasionally to make sure it is browning steadily. (If the duck is barely browning, increase the heat by 50 degrees; if it seems to be browning too quickly, reduce the heat slightly.) When it is nicely browned and has rendered a great deal of fat, pour off all but a few tablespoons of the fat and transfer the pan to the top of the stove.
- Step 2
Scatter the sauerkraut around the duck, then sprinkle it with paprika, moisten it with the wine, and tuck the bay leaves in. Turn the heat to low, and cover the pan. Simmer for about 15 minutes, then stir and put some of the sauerkraut on top of the duck.
- Step 3
Cook another 15 minutes or so, until the duck is quite tender. Carve and serve.
Private Notes
Comments
I cooked this with 2.5# of duck purchased from a farmer, but the way that it was butchered left it with only 2 tbsp of fat. I should have cooked it about 1/2 as long as it turned out a bit dry. Sauerkraut matched with each piece of meat at the table made it quite palatable. Other sides were wild rice with mushrooms, beets and salt rye bread. Delicious and different Thanksgiving fare.
Wonderful recipe. I cook duck frequently so here are my hints: start with a dry duck. Wash it the day before, dry well, and put in refrigerator overnight covered with paper towels. Take the duck out of the refrigerator 2 hours before you put it in the oven. Prick it with a fork really well (the night before you should cut out any yellow fat you see). I only had half the sauerkraut (I suggest using the relatively fresh stuff, not the canned) and smoked paprika. What a dinner!
I only had moulard duck legs so followed the recipe but roasted for 50 minutes only. Added some apples, and made a mixture of smoked paprika and piment de espelette. Great recipe with terrific flavor. The legs were perfectly cooked (following the 15 /15 minute braising with sauerkraut). We definitely will do this again.
As written this is a great way to transform perfectly good duck in to hockey pucks. If you cut the cooking time in half and maybe drop the temperature a bit, though, you’ll be treated to a truly spectacular dinner. I recommend smoked paprika, or throwing in a little bit of bacon with the sauerkraut (though be sure you don’t go overboard with it).
I cooked this with 2.5# of duck purchased from a farmer, but the way that it was butchered left it with only 2 tbsp of fat. I should have cooked it about 1/2 as long as it turned out a bit dry. Sauerkraut matched with each piece of meat at the table made it quite palatable. Other sides were wild rice with mushrooms, beets and salt rye bread. Delicious and different Thanksgiving fare.
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