any duck and kraut eaters?

FatMatt · 11-12-2008, 10:07 AM

I got some nice mallards i want to cook with some sourkraut and i was wondering if anyone else has made it this way? do you bake the duck with the kraut in it or do you cut up the duck in the kraut....any help would be appreciated!

Blast n Cast · 11-12-2008, 11:20 AM

I would think baking would work, maybe check out "The Sporting Chef" website to see how/if they do it that way. Whatever you do don't cook the duck past medium rare, or it will start to taste like liver!

tc_topshot · 11-12-2008, 09:41 PM

we put the duck in a broasting pan with some dumplings and other seasonings. we cook the kraut on the stove top in a pan, and just use it as a topping. its delicious!

bigjigs · 11-12-2008, 09:57 PM

I love duck cooked in sour kraut but don't like eating the sour kraut. The easiest way I've found to do it is put ducks and kraut in a crock pot and cook till tender. The kraut will even take the gaminess out of shovelers if you accidentally shoot one of them early season big-billed greenheads.

livnlrn · 11-13-2008, 03:40 PM

I like the sauerkraut.

DiggerDog · 11-14-2008, 08:17 PM

Quote:

Originally Posted by livnlrn

I like the sauerkraut.

ditto

Charlie · 11-16-2008, 04:21 PM

Have cooked many a duck/kraut in slow cooker/crockpot. Cover the duck with the kraut including the liquid from the kraut. Cook until the meat falls off and it will. Sometimes the kraut has been very strong after cooking - not so tasty and I love kraut. All in all a fairly foolproof way to cook duck. As stated before may help a duck become more palatable/tasty!

Charlie

jimbosan · 11-23-2008, 06:43 PM

I do both methods, I particularly like stuffing the birds with the sour kraut. Here is how I do it I first par boil the duck about 5 minutes then I stuff the cavity with sour kraut and rub butter lard or Crisco on the breast. Bake for about three hours at 350 covered except for the last 25 minutes take the cover off and let the breasts get golden brown. Eat the skin and throw the rest away. No just kidding it's all good, there are few things tastier than a nice corn fed mallard cooked this way. Another way is to bone the bird out throw the meat into a pot of sour kraut and cook till the meat is tender, add some new potatoes some beefsteak rye bread with real butter and wash it down with an ice cold beer or two of your choice. Now thats good eatin!

FatMatt · 11-25-2008, 10:15 AM

i have had goose and kraut cut up in a roaster with some rye bread and butter. that was one of the best meals i have ever eaten. it was made with home canned kraut too! can't wait to make some duck or goose and kraut! i think the cold beer is a necessity with this as well

Bass-Assassin · 12-22-2008, 10:58 PM

Gotta have dumplings with it.

11-12-2008, 10:07 AM	#1 (permalink)
FatMatt Member Join Date: Mar 2008 Location: Atkinson, NE Posts: 12 Thanks: 0 Thanked 1 Time in 1 Post	any duck and kraut eaters? I got some nice mallards i want to cook with some sourkraut and i was wondering if anyone else has made it this way? do you bake the duck with the kraut in it or do you cut up the duck in the kraut....any help would be appreciated!

11-12-2008, 09:41 PM	#3 (permalink)
tc_topshot Member Join Date: Dec 2007 Location: Broken Bow/Lincoln Posts: 385 Thanks: 6 Thanked 7 Times in 4 Posts	we put the duck in a broasting pan with some dumplings and other seasonings. we cook the kraut on the stove top in a pan, and just use it as a topping. its delicious! __________________ Whackin' Woodies Waterfowl Crew "If it's stupid but it works, it isn't stupid." - Murphy's Laws of Combat

11-16-2008, 04:21 PM	#7 (permalink)
Charlie Member Join Date: Apr 2007 Location: Fairbury NE Posts: 85 Thanks: 0 Thanked 2 Times in 2 Posts	Have cooked many a duck/kraut in slow cooker/crockpot. Cover the duck with the kraut including the liquid from the kraut. Cook until the meat falls off and it will. Sometimes the kraut has been very strong after cooking - not so tasty and I love kraut. All in all a fairly foolproof way to cook duck. As stated before may help a duck become more palatable/tasty! Charlie __________________ If you don't know where you're going, chances are you will end up somewhere else. quote. 'Yogi Berra' Men occasionally stumble over the truth, but most of them pick themselves up and hurry off as if nothing had happened. 'Winston Churchill'

11-23-2008, 06:43 PM	#8 (permalink)
jimbosan Member Join Date: Sep 2006 Location: Blair, Nebraska Posts: 1,513 Thanks: 8 Thanked 7 Times in 4 Posts	I do both methods, I particularly like stuffing the birds with the sour kraut. Here is how I do it I first par boil the duck about 5 minutes then I stuff the cavity with sour kraut and rub butter lard or Crisco on the breast. Bake for about three hours at 350 covered except for the last 25 minutes take the cover off and let the breasts get golden brown. Eat the skin and throw the rest away. No just kidding it's all good, there are few things tastier than a nice corn fed mallard cooked this way. Another way is to bone the bird out throw the meat into a pot of sour kraut and cook till the meat is tender, add some new potatoes some beefsteak rye bread with real butter and wash it down with an ice cold beer or two of your choice. Now thats good eatin! __________________ GET EM CLOSE/happiness is a bloody arrow!

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11-12-2008, 11:20 AM	#2 (permalink)
Blast n Cast Member Join Date: Mar 2008 Posts: 75 Thanks: 2 Thanked 2 Times in 1 Post	I would think baking would work, maybe check out "The Sporting Chef" website to see how/if they do it that way. Whatever you do don't cook the duck past medium rare, or it will start to taste like liver!

11-12-2008, 09:57 PM	#4 (permalink)
bigjigs Member Join Date: Nov 2007 Location: fremont Posts: 68 Thanks: 2 Thanked 8 Times in 4 Posts	I love duck cooked in sour kraut but don't like eating the sour kraut. The easiest way I've found to do it is put ducks and kraut in a crock pot and cook till tender. The kraut will even take the gaminess out of shovelers if you accidentally shoot one of them early season big-billed greenheads.

11-13-2008, 03:40 PM	#5 (permalink)
livnlrn Member Join Date: Sep 2006 Posts: 380 Thanks: 3 Thanked 7 Times in 6 Posts	I like the sauerkraut.

11-25-2008, 10:15 AM	#9 (permalink)
FatMatt Member Join Date: Mar 2008 Location: Atkinson, NE Posts: 12 Thanks: 0 Thanked 1 Time in 1 Post	i have had goose and kraut cut up in a roaster with some rye bread and butter. that was one of the best meals i have ever eaten. it was made with home canned kraut too! can't wait to make some duck or goose and kraut! i think the cold beer is a necessity with this as well

12-22-2008, 10:58 PM	#10 (permalink)
Bass-Assassin 2008 Catch and Continue Finalist Join Date: Jun 2008 Location: Lincoln Posts: 121 Thanks: 8 Thanked 5 Times in 3 Posts	Gotta have dumplings with it.