Duck With Sauerkraut Canard Et Choucroute Recipes

DUCK WITH SAUERKRAUT - CANARD ET CHOUCROUTE

Steps:

• Preheat oven to 350°F.
• Season ducks with mixture of paprika, salt, pepper, and garlic salt.
• Divide apples and onions and stuff half into bird cavities and place other half in bottom of baking pan.
• Cover breasts with uncooked bacon and place into baking pan with melted butter and water.
• Place pan in preheated oven; bake 3 hours, basting every 30 minutes.
• Combine sauerkraut, caraway seeds, and crumbled bacon in casserole dish.
• Mix well.
• Place in oven 20 minutes before ducks are done.
• Quarter cooked ducks and serve on sauerkraut.

CHOUCROUTE ROYALE (BRAISED SAUERKRAUT)

Steps:

• Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
• Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 quart of water for 10 minutes and drain.
• Preheat oven to 325 degrees.
• Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more.
• Bury the herbs and spices in the saurkraut. Pour in the wine, and enough stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours.
• Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising.
• Continue to simmer in oven for another 1 1/2hours. (5 hours total).

WILD DUCK OR GOOSE WITH SAUERKRAUT

Steps:

• 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.

ROASTED AND BRAISED DUCK WITH SAUERKRAUT

Steps:

• Preheat the oven to 375°F. Prick the duck all over with a fork, then sprinkle it with salt and pepper and put it in a large, deep ovenproof skillet or Dutch oven that can later be covered. Roast the duck, checking occasionally to make sure it is browning steadily, for about 1 1/2 hours. (If the duck is barely browning, increase the heat by 50 degrees; if it seems to be browning too quickly, reduce the heat slightly.) At that point it will be nicely browned and will have 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. Don't worry if the duck does not appear to be fully cooked.
• Scatter the sauerkraut around the duck, then sprinkle it with paprika, moisten it with the wine, and tuck the bay leaves in there. Turn the heat to low and cover. Simmer for about 15 minutes, then stir and put some of the sauerkraut on top of the duck.
• Cook for another 15 minutes or so, until the duck is quite tender. Carve and serve.
• Variations
• As everyone knows from sad experience, a single duck provides skimpy servings for four people. You can make up for this with side dishes, but there are other solutions as well:
• Braise a piece of slab bacon and/or smoked or fresh pork along with the duck, after adding the sauerkraut; you'll have to increase the cooking time a bit.
• Peel and cut up some potatoes (or carrots, parsnips, or turnips) and cook them along with the duck and sauerkraut.
• Finally, you can simply cook more duck-start with 2 ducks or use a couple of duck legs or, best of all, sear a duck breast and serve the slices separately.

ROASTED AND BRAISED DUCK WITH SAUERKRAUT

Steps:

• 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 1 1/2 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.
• 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.
• Cook another 15 minutes or so, until the duck is quite tender. Carve and serve.

CHOUCROUTE-STYLE SAUERKRAUT

Steps:

• Quarter the cabbage heads, cut out and discard the tough cores and rinse the cabbage well. Cut into thin wedges and combine in a large pot with the Riesling, bacon, coriander, peppercorns, white pepper, salt and 10 juniper berries. Cover and simmer for 1 1/2 hours, stirring very occasionally.
• Meanwhile, heat the fatback in a small saucepan over medium-low heat until you have about a tablespoon or more of fat. Add the onion and remaining juniper berries. Cover and cook until onions are almost completely melted, 30 to 40 minutes. Add onions to the cabbage and continue cooking.
• When the cabbage is extremely soft, remove it from the heat, allow to cool slightly, then season to taste with more salt and white pepper. Serve warm or at room temperature, preferably with a zesty mustard.

CREAMY SAUERKRAUT GRATIN WITH DUCK CONFIT

Steps:

• Preheat oven to 375°F with rack in middle.
• Butter baking dish and coat with bread crumbs. Chill until ready to use.
• Cook onion with bay leaf and juniper berries in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until well browned, 8 to 10 minutes. Add sauerkraut and cook, stirring occasionally, until heated through and liquid has evaporated, about 2 minutes. Discard bay leaf.
• Meanwhile, remove skin and bones from duck legs, reserving skin and discarding bones. Tear meat into 1-inch pieces and stir into sauerkraut. Transfer to baking dish.
• Whisk together cream, milk, eggs, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then pour over sauerkraut. Bake until custard is set and edges are lightly browned, 45 to 50 minutes.
• Meanwhile, remove skin and bones from duck legs, reserving skin and discarding bones. Tear meat into 1-inch pieces and stir into sauerkraut. Transfer to baking dish. Whisk together cream, milk, eggs, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then pour over sauerkraut. Bake until custard is set and edges are lightly browned, 45 to 50 minutes. While custard bakes, thinly slice reserved skin, then season lightly with salt and pepper. Cook in a dry medium nonstick skillet over low heat, stirring to separate, until fat is rendered and skin is crisp, 6 to 8 minutes. Serve gratin with crisp skin scattered on top.