Portion size: 1U duckling
4 oz (125 g) kraut Metric
1. Cut the ducklings into 8 pieces, the same way you would disjoint a chicken. (See Figure 12.5.) Trim off all excess fat.
2. Heat the oil in a sauté pan or brazier. Place the duck pieces in the pan skin side down, and cook over moderately high heat until the skin is well browned. A great deal of fat will render out.
3. Turn the pieces over and continue to brown on all sides.
4. Drain all the fat from the pan. Turn the duck pieces skin side up.
1 1 Bay leaf
'/2 tsp 2 mL Dried thyme
6-8 6-8 Parsley stems
5. Tie the herbs in a cheesecloth bag and place in the pan with the duck.
6. Cover the pan and place in a 325°F (165 °C) oven for about 30 minutes. Do not add any liquid. The duck will cook in its own juices.
V2 recipe (about 1.5 kg)
Braised Sauerkraut (p. 561) 7.
Calories, 680; Protein, 45 g; Fat, 53 g (71% cal.); Cholesterol, 145 mg; Carbohydrates, 4 g; Fiber, 2 g; Sodium, 600 mg.
While the duck is cooking, prepare the sauerkraut, but cook it only 30 minutes.
Remove the duck from its pan and bury it in the partially cooked sauerkraut. Carefully degrease the duck pan without losing any of the juices. Pour the juices over the duck and sauerkraut.
Cover and continue braising the duck and sauerkraut for another hour.
When done, remove the duck and place in a hotel pan or on a serving platter. Remove the sauerkraut with a slotted spoon and place in another hotel pan, or around the duck on the platter.
Degrease the juices. Pour some of the juices over the duck and some over the sauerkraut.
Braised Duckling with Cabbage
Prepare as in basic recipe, but substitute V2 recipe Braised Green or White Cabbage (p. 560) for the '/2 recipe Sauerkraut.
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