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Honey Roasted Duck With Sauerkraut

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Ingredients
  Duck 5 Pound (1 Whole)
  Drained sauerkraut 3 Cup (48 tbs)
  Juniper berries 1 Teaspoon
  Caraway seed 2 Tablespoon
  Honey 3 Tablespoon (Clover / Wild / Lower Variety Preferably From The Heartland)
Directions

GETTING READY
1. Preheat oven to 425° F.
2. Discard visible fat from the duck and keep aside the giblets for other purposes.

MAKING
3. Take a bowl, add sauerkraut, juniper berries [optional] and caraway seeds and toss thoroughly. Stuff the duck cavity with this mixture and using skewers, secure cavity.
4. Using fork tines, prick the duck and spread honey.
5. Add ¼ inch to ½ inch water in roasting pan. Arrange the duck, with breast side facing up, on the rack after rack is placed in pan.
6. Without covering, roast for an hour. Lower temperature to 325°F and roast for 1 hour 40 minutes more, continuing to prick while roasting.
7. Transfer to a warm serving platter when duck skin turns golden brown and thigh joints are moved easily. Allow to stand for 10 minutes and then carve.

SERVING
8. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Honey
Preparation Time: 
30 Minutes
Cook Time: 
100 Minutes
Ready In: 
130 Minutes

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