|Name:||Braised Duck Hindquarters||Contributor:||Diana Tracy|
|Description:||Duck hindquarters braised with sauerkraut, shallots, apples||Posted:||2004-11-29|
|Key words:||duck sauerkraut||Category:||Main Dishes|
|Ingredients:||3 big duck hindquarters
1-1/2 qts of fresh kraut (rinsed, if it is too salty)
2 good winter apples (rome beauties, winesaps, Newton-pippins - Not granny smiths, or golden delicious)
1/4 c shallots, finely chopped
1/2 c or more white wine (something a bit fruity, and maybe a tiny bit sweet, but light)(quantity depends on how juicy your kraut is)
|Preparation:||Skin the duck bits, and remove as much fat as is convenient. It will be a pretty high fat dish; it *is* duck, after all.
Render out a bit of the duck fat in the bottom of the pan from the skins and removed fat, then discard, or finish rendering them elsewhere.
Brown the duck a bit, then add shallots, turn down the heat a bit and cook till shallots are translucent (2-3 minutes) Skwoodge everything around to be sure that nothing is sticking.
Dump the kraut on top of the duck and spread around so that it covers everything well. Core and chop (don't peel) the apples and sprinkle over the kraut.
Add white wine.
Cover tightly and simmer until duck is ready to fall off of the bone (1-1/2 hours?....I didn't pay much attention, frankly).
Check occasionally to make sure that there's enough moisture; add wine if necessary.
Lift duck out, and stir the other ingredients around a bit. Serve side by side. With some good dark beer.
I was lucky enough to have some homemade kraut left in my freezer. The fresh stuff in the deli isn't too bad, but I wouldn't recommend the fresh kraut in wine (Ick!)