Wild Duck or Goose with Sauerkraut
Discover the rich, rustic flavors of Eastern European-inspired cuisine with this Wild Duck or Goose with Sauerkraut recipe, a hearty dish perfect for special occasions or cozy dinners. The tender, golden-browned wild duck or goose is nestled in a savory sauerkraut blend infused with aromatic garlic, onion, bay leaves, and caraway seeds, with optional juniper berries adding a distinctive earthy touch. Slow-roasted to perfection, the dish soaks up the tangy, spiced essence of the sauerkraut and broth, creating a flavorful symphony that'll transport your taste buds. This show-stopping recipe pairs beautifully with crusty bread or boiled potatoes, delivering a comforting meal that's as impressive as it is satisfying. Keywords: wild duck recipe, goose and sauerkraut, hearty roast dinner, Eastern European cuisine, comforting meal idea.
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Recipe Information
Ingredients
- 1 whole wild duck or goose
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1 large onion
- 3 medium garlic cloves
- 4 cups sauerkraut
- 2 cups chicken or vegetable stock
- 2 pieces bay leaves
- 4 pieces juniper berries (optional)
- 1 teaspoon caraway seeds
- 2 tablespoons olive oil
Instructions
Preheat your oven to 350°F (175°C).
Clean the wild duck or goose by removing any remaining feathers, rinsing it under cold water, and patting it dry with a paper towel.
Rub the entire bird inside and out with salt and ground black pepper.
In a large, oven-safe Dutch oven or roasting pan, heat the olive oil and butter over medium heat.
Brown the duck or goose on all sides in the pan until golden. This should take around 10 minutes.
Remove the bird from the pan and set aside on a plate.
Finely chop the onion and mince the garlic cloves.
In the same pan, add the onion and cook for 3-5 minutes until softened. Stir in the minced garlic and cook for another minute.
Add the sauerkraut, chicken or vegetable stock, bay leaves, juniper berries (if using), and caraway seeds to the pan. Stir to combine.
Nestle the browned duck or goose into the sauerkraut mixture, ensuring some of the sauerkraut is spooned over the top of the bird.
Cover the dish with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 1.5 to 2 hours, or until the duck or goose is tender and thoroughly cooked (internal temperature should reach at least 165°F/74°C). Baste the bird with the juices from the pan every 30 minutes for added flavor and moisture.
Once cooked, let the bird rest for 10 minutes before carving.
Serve the duck or goose with the sauerkraut on the side, along with crusty bread or boiled potatoes for a complete meal.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 5.9 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 19.7 mg | 110% | |
| Potassium | 1881 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
