Serving Size: 4
Preparation Time: 2:00
- 4 lb duck cut in quarters
- seasonings for the duck
- 6 oz bacon, slab in dice
- 1 lb kielbasa sliced
- 2 lg. onions diced
- 2 lg. apples cored and diced
- 4 lb sauerkraut, drained
- 1 bottle wine white
- 1 qt stock white beef or veal.
- black pepper—to taste
- Season the duck well, rubbing with salt, pepper and garlic.
Using a good sized roast pan, roast duck quarters in a 400 F oven
until browned. The will not be done. Remove to another pan.
- Add bacon to pan and allow to brown. Do not burn. Remove to pan
- Add sliced kielbasi and allow to brown, Do not burn. Remove to
pan with duck.
- Add diced onions and apples and cook to soften. If there is an
excess of fat, drain it off now, but leave some. Add drained
sauerkraut. Stir with wooden spoon to deglaze pan.
- Move sauerkraut to one side of the roast pan. Return the duck
to the pan, and cover with the sauerkraut. Add wine and stock.
Return to the oven and cook at 350 F until the duck is tender. The
liquid will reduce. If it gets too low, add sauerkraut juice, stock
or wine, whatever is handy. At the end, the sauerkraut should be
well moistened but not loose. If you have any leftover cooked meat,
like roast pork bury it under the kraut to let it cook in the
liquid. It will get a little overdone but that's OK.
- Add the kielbasa and bacon dice, Move duck, skin-side up, on
top of the sauerkraut, and bury the bacon and kielbasa
- Reduce the oven to 350 and continue roasting till the duck skin
crisps up again.
You could do the same thing with a chicken, or pork shoulder or
chops, or a beef chuck roast, using this generalized technique of
sauerkraut stewing, The acid in the kraut is a great
Place a generous serving of the kraut with a portion of duck on
top. Be sure to give some kelbassi and bacon croutons with it, and
a little of the pan juices to glaze. Gypsy potatoes or Mashed
potatoes in abundance are required.
Suggested Wine: A strong red Zin, or beer.
Notes: An easy way to make a bigos is to have
leftover roast pork, chicken, what have you and bury it in the
weinkraut to reheat and tenderize. There is NEVER any leftover duck
at my house, so I have to roast the duck and finish cooking it in
the kraut. The duck comes out falling off the bones tender, so it
would be perfect for a tough wild duck. Does this make you think of
- Stuffed Cabbage, Sweet and Sour
- Duck Bigos
- Steamed Napa Cabbage with Shiitake Mushrooms and Tree Ears
- Red Cabbage, Sweet and Sour
- Baked Candied Butternut Squash
- Brussels Sprouts with Chestnuts Glace
- Root Vegetables Glazed
- Pumpkin Meringue Pie
- Pumpkin Pie
©1997, Steve K. Holzinger. All rights reserved.
Copyright © 1997—the electronic Gourmet Guide, Inc.
All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007