Clarissa Dickson Wright

Duck with Sauerkraut

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Potty!: Clarissa's One Pot Cookbook
Potty!

By Clarissa Dickson Wright

Published 2010

  • About

This is an excellent combination because the acidity of the sauerkraut takes away from the fatty richness of the duck. You can make this with wild duck as opposed to domestic duck, in which case you will need to add fat bacon, chopped into pieces.

Ingredients

  • 1 duck
  • salt
  • caster sugar
  • 12 small potatoes or

Method

Preheat your oven to 190°C/375°F/gas mark 5. Prick your duck all over with a carving fork and rub enthusiastically with salt and sugar. Do the salt first so that any excess is rubbed off when you are rubbing in the sugar. Work this well into any joints.

Put the duck on a trivet