Roasted and Braised Duck With Sauerkraut and Root Vegetables Recipe

If you already think root vegetables are delicious, then wait till you try them with braised duck fat and sauerkraut!


| December 2010/January 2011



braised duck, root vegetables recipe

Braised duck in a bed of root vegetables — the duck wouldn't like it, but you will!


PHOTO: TIM NAUMAN PHOTOGRAPHY/WWW.TIMNAUMAN.COM

Maybe you've had braised duck before, and maybe even duck with sauerkraut. If you like to cook, you must have experimented with a root vegetables recipe or two. But have you ever put all three together? We have here. Give it a try and tell us what you think. 

Ingredients: 

1 whole duck (4 to 5 pounds)
Salt and freshly ground black pepper
3 baking potatoes or 6 to 8 fingerlings, peeled and cut into 1-inch cubes
3 to 4 cups peeled and cubed mixed root vegetables (carrots, golden beets, parsnips, rutabagas, salsify, turnips)
4 shallots, peeled and halved
1 quart sauerkraut (2 pounds), drained
1/2 cup dry white wine
2 bay leaves
 

Instructions: 

Preheat the oven to 375 degrees Fahrenheit.

To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat that can be readily removed. Wash the duck, pat dry, and place in a large roasting pan. Prick the duck all over with a fork (very important!) to help release the fat, and sprinkle with salt and pepper.

ccm989
12/21/2010 7:27:35 AM

Damn, now I'm hungry!






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