James Peterson

Slow-Roasted Duck Thighs with Sauerkraut

Preparation info
  • Makes

    6

    Main-Course Servings
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

Sauerkraut makes a tart and crispy foil for the rich thighs and is an easy addition: simply pile it on top of the thighs about 30 minutes before they are done.

Ingredients

  • Slow-Roasted Duck Thighs (above)
  • 2 quarts sauerkraut, drained and rinsed in colander

Method

Roast the thighs as directed, using a roasting pan large enough to hold both the thighs and the sauerkraut. When the thighs are about 30 minutes away from being done, pour out all but about 3 tablespoons of the fat, and cover the thighs with the sauerkraut. Cover the pan and continue to cook for 30