Prep Time: 15 min Inactive Prep Time: 20 min Cook Time: 1 hr 0 min Level: Intermediate Serves: 4 to 6 servings
Ingredients
•2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed
•6 quarts chicken broth or 4 cubest chicken soup
•Kosher salt
•1 teaspoon freshly ground black pepper
•1 teaspoon marjioran
side dish ingredients;
1 small sauerkraut
1 onion
duck or pork lard or oil
Directions
Unwrap the fresh ducks and allow them to sit at room temperature for 20 minutes or if frozen let sit in the refrigerator overnight. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils (or add the chicken soup cubes in the water). Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast.
Meanwhile saute the onion in the lard and add the sauerkraut, saute them half way or for 30 min. place the sauerkraut in the greased roasting pan.
Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan over the sauerkraut, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt/marjioran and the pepper. Allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
Meanwhile, preheat the oven to 500 degrees F. Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.
No comments:
Post a Comment