Duck with Sauerkraut
Duck
with Sauerkraut
For
2 servings: duck weighing 1 kg (2 Ib 3 oz), 500 g (1 tb 2 oz) stewed sauerkraut,
1 onion, vegetable oil, S tbsp. sour cream, a handful of prunes, black pepper,
salt, sugar, bay leaf.
Cut
the bird lengthwise into two parts, pound it with a mallet, add salt and pepper
and saute in the oven until golden, then add 2 to 3 tablespoons of water and
simmer covered for 25 to 30 minutes. Stew sauerkraut with 1 cup of broth or
water adding sauteed onions, continue to simmer covered. 5 to 7 minutes before
the sauerkraut is ready, add the prunes, sour cream, salt, pepper and bay leaf.
Serve the duck with the sauerkraut, boiled potatoes, baked apples with soaked red whortleberry, fresh cucumbers, lettuce, red sweet pepper and slices of lemon.
