Wild Duck Or Goose With Sauerkraut Food

GOOSE AND KRAUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Clean goose under cold running water, paying special attention to the cavity. Poke holes all over the goose using a paring knife. This allows some of the fat to escape while cooking. Place breast-side up onto a broiler pan or roasting rack, and cover loosely with aluminum foil.
• Bake for about 1 hour in the preheated oven, or until very tender. Remove from oven and allow to cool.
• Combine the shredded potatoes, sauerkraut, applesauce, and brown sugar in a slow-cooker. Remove as much meat from the goose as you can, leaving meat in large pieces. Add them to the mixture in the slow cooker. Place the lid on the cooker and cook on HIGH for 3 to 4 hours.

ROAST GOOSE WITH SAUERKRAUT

Steps:

• Rinse the goose inside and outside thoroughly. Cut the neck and wings and place the goose in ice water for 4 hours. Rinse the apples, cut into quarters, remove the seeds, cut half into columns and peel the other half and roughly chop. Peel the onion and also chop. Mix both with salt, pepper and marjoram.
• Preheat the oven to 160°C (approximately 325°F).
• Remove the goose from the water and thoroughly pat dry. Season the inside and outside with salt and pepper and fill with the diced apple-onion mixture. Place the goose with his chest laying down in a casserole dish. Pour in the broth and cook for about 1.5 hours in the oven. Every now and then, add more broth as needed.
• Increase the temperature to 200°C (approximately 400°F), turn the goose on its other side and continue to cook for 30-45 minutes.
• Meanwhile, for the sauerkraut. soak the prunes in the wine for 20 minutes. Drain, keep the wine and cut the prunes into small pieces.
• Peel the onion and finely chop. Pour the oil in a hot pot and sauté the onion until translucent. Add the apple slices and cook. Add the drained sauerkraut and prunes. Deglaze with the wine and let simmer until almost all the liquid is evaporated. Pour the broth and simmer over low heat for about 45 minutes. Pour in more broth as required from time.
• Meanwhile, place the peppercorns, juniper berries and bay leaf in a spice bag or disposable tea bag and tie with kitchen twine. After about 30 minutes of cooking, add the spice bag to the sauerkraut.
• Take out the spice bag at the end of cooking and season the sauerkraut with salt, pepper and sugar.
• Skim the fat and season the gravy with salt and pepper.
• Carve and serve the goose with the sauerkraut. Serve the gravy separately.

ROASTED AND BRAISED DUCK WITH SAUERKRAUT

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.

RESTAURANT RUC'S ROAST GOOSE WITH SAUERKRAUT

Steps:

• Preheat oven to 450 degrees. Spread the caraway seed and salt liberally over the goose and inside the cavity. Place in a roasting pan with the gizzards, neck, liver and wings underneath, plus two cups of water. Roast for two to three hours or until cooked, basting frequently with more water and pouring off the fat.
• Rinse the sauerkraut and put into a heavy pot with 1-2 cups water, the caraway seeds and salt. Boil for 30 minutes and drain. In a separate pan saute the onion with the bacon. Add to the sauerkraut. Season with sugar and vinegar to taste. Cook for five more minutes.
• Arrange goose on a serving dish and keep warm. Pour the fat off the cooking juices in the roasting pan. Stir in the flour, cook for a minute, then add the stock. Bring to a boil, season and serve separately in a sauce boat. Place the dumpling around the goose. Serve the sauerkraut in a bowl.

WILD DUCK OR GOOSE WITH SAUERKRAUT

Steps:

• Rub bird, inside and out, with cut side of lemon, squeeze some juice on occasionally, Combine sauerkraut, celery seed, sugar, pepper.
• Stuff bird loosely with the combination and truss the legs.
• Place breast up on a rack in a shallow pan.
• Pour in boiling water.
• Cover and roast in 350° oven for around 45 minutes.
• Remove cover, drain liguid from pan.
• Roast uncovered for 30 minutes, or until done,basting frequently with the sherry.
• Garnish with with orange slices and parsley after removing from oven.
• This is also good stuffed with a nice wild-rice stuffing.

DUCK WITH SAUERKRAUT - CANARD ET CHOUCROUTE

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.

HOMEMADE DUCK OR GOOSE SAUSAGE SANDWICHES

Steps:

• Making sausage at home requires no special equipment and minimal culinary skills. The only gadget required is a food processor. If you don't have one, however, you can simply use a sharp chef's knife to turn whole waterfowl breast fillets into minced meat for sausage making.

ROAST GOOSE WITH SAUERKRAUT

Steps:

• Preheat the oven to 350°F. Prick the goose skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4 inch thick). Season the goose with salt and pepper and place it, breast side down, on a rack in a roasting pan.
• Roast the goose for 20 minutes, prick the exposed skin again, then roast for another 20 minutes, or until it begins to brown. Then turn the goose breast side up, prick again, and baste with some of the accumulated pan juices (there will be plenty). Roast for another hour, pricking the skin and basting 2 or 3 times during that period.
• Take the roasting pan out of the oven and remove the goose. Lay the sauerkraut on the bottom of the roasting pan and return the goose to the pan. Raise the heat to 400°F and continue to roast until the meat is done, about another 30 minutes. At that point, all juices, including those from the interior, should run clear, and the leg bone should wiggle a little in its socket. When the bird is done, an instant-read thermometer inserted into the thigh will read about 180°F.
• Remove the goose from the pan and set the pan over low heat on the stovetop. Stir in the sugar and wine, scraping the browned bits from the pan, and simmer until the sauce has reduced slightly and the sauerkraut is moist but not swimming in liquid.
• Carve the goose and serve with the sauerkraut.

ROAST GOOSE WITH SAUERKRAUT

Steps:

• Rinse goose or duck thoroughly and pat dry. Rub salad or vegetable oil on the goose to coat. Season the bird to taste. Put onions or apples in the body cavity to cook with the bird. Place bird on a rack in a deep 14-inch Dutch oven. Sprinkle caraway seed on the outside of the bird. Add liquid previously drained and reserved from sauerkraut to cook bird. Cover and place Dutch oven in firepan. Cook with 8-10 briquets underneath and 20-25 briquets on top for about 1 hour. Add sauerkraut over and around the bird. Continue to cook until brown and getting tender. Freshen charcoal as needed.Two whole mallard ducks will just fit inside a deep 12-inch Dutch oven if you don't have a deep 14-inch DO.Spiced with More Tall Tales - Fish and Fowl