Pennsylvania-Dutch Roast Duckling Recipe

1      Reviews by:    Jo Tidwellburn   Pennsylvania-Dutch Roast Duckling Recipe does an initial bake on a duckling to remove most fat then covers with mixture of apples, garlic, sauerkraut, caraway seed and brown sugar and finish bakes to create this delicious duck recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Pennsylvanian Dutch    Servings:6 Nutrition facts:1064 calories52.1 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   2 Hours 45 Minutes Total Time:   3 Hours

INGREDIENTS

• 1 6-pound duckling
• salt and pepper
• 2 tart green apples
• powdered garlic
• 6 cups sauerkraut
• 1 teaspoon caraway seed
• 1 cup water
• 3 tablespoons brown sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS

• Prick duckling to allow fat to drain and season cavity with salt, pepper, and dash of garlic.
• Bake uncovered in a large baking dish in moderate oven (350°F) for 45 minutes, turning occasionally to brown evenly. Pour off fat.
• Core, pare, and slice apples. Combine the remaining ingredients and arrange over the duckling. Cover and bake 2 hours longer, stirring occasionally, until the duckling is tender.
• Serves 6.

HOME