Duck with Sauerkraut from What to Eat Now (Autumn & Winter) by Valentine Warner
Don’t pull a face at the thought of sauerkraut, instead walk to the shelf and pick up a jar. This treatment of cabbage is delicious and, when mixed with onions, apples, Riesling and bacon, a...
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Ingredients
- large-flaked sea salt and black pepper
- 1 large farmed duck (2.3kg)
- 1 × 460 g jar sauerkraut
- 125 ml Riesling white wine
- 2 bay leaves
- 2 apples, eg Cox
- 200 g smoked bacon lardons
- 8 juniper berries
- 1 tablespoon duck fat
- 1 large onion
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