Ducks with Sauerkraut

Ingredients

• 1.5 quart sauerkraut
• 1 pound lean bacon
• 0.5 pint Rhine wine
• 2 well-cleaned young ducks
• 4 ounces raw ham
• 1 onion
• 1 small carrot

Method

1. 1

   Cook sauerkraut in broth, boil bacon, then rinse and lay in the center of the sauerkraut.

2. 2

   Cook ducks with pork, ham, onion, carrot, and broth until tender.

3. 3

   Strain the broth, reduce, and prepare a sauce with butter and flour.

4. 4

   Serve the sauerkraut with ducks and sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 283. The excerpt below is the record exactly as published.

Ducks with Sauerkraut. — Place a saucepan with iVt quart sauerkraut over the fire, cover with white broth. Place at the same time 1 pound lean bacon in another saucepan, cover with cold water, boil 1 hour ; then remove the bacon and rinse off with cold water ; lay the bacon in the center of the sauerkraut and boil till done. Lay the bacon on a warm dish, put the kraut in a colander, let all the liquid drain off ; return it to the saucepan, add Vt pint Bhine wine, stir and cook 10 minutes ; butter a plain border form, put in the sauerkraut, and set it in a warm place. In the meantime place 2 well-cleaned young ducks in a braising pot or large low saucepan, lay thin slices of pork under the ducks, add 4 ounces raw ham, 1 onion, a small carrot

Cook this with the app: pantry check, scaling, and the assistant.