Roast Wild Duck with Sauerkraut Stuffing
1 cup cider vineger
1 qt. sauerkraut
2 green apples, chopped
1 onion, chopped
1 lb pork spareribs
Salt & Pepper
Water
Prepare wild duck by soaking 2 hours in solution of cold water and 1 cup cider vinegar in a non-reactive container. (Use only enough water to completely cover the duck.)
Dry the duck and season with salt and pepper to taste. This can be left overnight in a refrigerator.
Cook sauerkraut, apple, onion and ribs together until the meat from the ribs falls off bones.
Stuff duck with mixture of sauerkraut and rib meat.
Roast duck until tender and golden brown.
Print This PostTags: Duck, Sauerkraut, Stuffing
