Wild Duck with Sauerkraut
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 425 kcal | (20 %) |
Ingredients
- For the duck
- 2 Wild duck (about 750 grams or 1.7 pounds)
- 1 garlic clove
- 1 sprig rosemary
- 1 tsp coarse Sea salt
- 8 peppercorns
- 2 Juniper berries
- 3 Tbsps olive oil
- 100 milliliters dry Vermouth
- 400 milliliters duck stock (prepared)
- 1 Tbsp cornstarch
- salt
- peppers
- For the sauerkraut
- 1 onion
- 1 Tbsp olive oil
- 500 grams Sauerkraut (fresh or canned)
- 1 splash white wine
- 125 grams green, seedless Grape
- 2 Tbsps Apple jelly
- salt
- peppers
Preparation steps
For the duck: Rinse ducks and pat dry. Peel and chop garlic. Rinse rosemary and remove needles from stems. Combine garlic, rosemary, sea salt, peppercorns, juniper and olive oil in a mortar and crush. Rub mixture onto ducks, inside and out. Place ducks in a hot roasting pan and sear on both sides. Deglaze with vermouth and broth. Place in an oven preheated to 180°C (approximately 350°F) and roast for 40-50 minutes.
For the sauerkraut: Peel and chop onion. Heat olive oil in a pot. Add onion and cook until golden. Add sauerkraut and some water. Cover and simmer for about 30 minutes. Deglaze with white wine. Cover and cook for about 20 minutes more.
Rinse grapes and cut in half. Add apple jelly and grapes to sauerkraut and cook for about 5 minutes. Season with salt and pepper.
Remove duck from pan and pour pan juices through a sieve. Place juices in a small saucepan. Whisk together equal parts cornstarch and cold water and whisk into juices. Bring to a boil and season with salt and pepper.
Carve duck and drizzle with sauce. Serve with sauerkraut.
