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.
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