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Duck and Kraut

I love this dish, and the thought of it simmering away on the stove
makes me feel comfortable and cared for and wealthy, in a very basic
sort of way.  That is how I really feel about Pennsylvania Dutch cooking.

  • 1 duck, about 3 pounds, fully defrosted if frozen
  • 2 quarts sauerkraut
  • 2 small yellow onions, peeled
  • 3 tablespoons brown sugar
  • Black pepper, freshly ground, to taste
  • Place the duck in a roasting pan and roast in a 400º oven until lightly
    browned, about 25 minutes.  Remove and cool a bit.  Disregard the fat
    in a pan.
        Place the duck in a very close-fitting casserole and pack the sauerkraut
    around and under the duck.  Put the remaining kraut, along with the juice,
    on top.  Add the onions to the pot.  Add 1 cup of water and top with the
    sugar and black pepper.
        Cover and bake at 325º until the duck is very tender, about 1½
        It is traditional to serve this dish with rich mashed potatoes.
        This very rich dish needs a green salad and a big bowl of creamy
    mashed potatoes.


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