Duck With Sauerkraut Canard Et Choucroute Recipes

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.

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.

Steps:

• Stud each onion quarter with a clove. Layer the bacon, sauerkraut, garlic, onion quarters, herb sprigs, bay leaves, pork chops, kielbasa, apples, and potatoes in the slow cooker in the order listed, then pour the wine and gin over the top. Cover the cooker and set it on LOW. Cook until the pork is falling off the bones and the potatoes are fork-tender, at least 6 and up to 8 hours.
• Arrange the meats, potatoes, apples, onions, garlic, and sauerkraut on a large platter. Serve with pumpernickel rye bread, mustards, cornichons, and horseradish.

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.

Steps:

• Heat the oven to 300. Melt 2 tablespoons of butter. Put the rye-bread cubes on a rimmed baking sheet, and toss with the melted butter. Bake, stirring occasionally, until golden and crisp, 15 to 20 minutes.
• Meanwhile, put the sauerkraut, ham, juniper, caraway, thyme, bay leaves and all but 2 tablespoons of the wine in a Dutch oven over medium-high heat. When the mixture bubbles, lower the heat to a simmer and cover. Cook, stirring occasionally, for 40 minutes. Lay the fish on top, sprinkle with salt and pepper and cover the pot. The fish will be tender in about 10 minutes.
• As the fish cooks, put the shallot and the remaining 2 tablespoons wine in a small saucepan over medium-high heat; cook until the liquid has almost evaporated, about 5 minutes. Turn the heat to low, and stir in the cream. Add the remaining butter, a little bit at a time, stirring constantly. Once the mixture is creamy, stir in the lemon juice and some salt and pepper; keep the mixture warm over the lowest possible heat.
• When the fish is tender, spoon it and the sauerkraut onto a platter; pour the sauce over all, scatter the croutons on top and around, garnish with the parsley and serve.