🍽️ Crispy Wild Duck with Sauerkraut and Grapes

Name: Crispy Wild Duck with Sauerkraut and Grapes
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Wild ducks (750 g each); 1 clove of garlic; 1 sprig rosemary; 1 tsp coarse sea salt; 8 peppercorns; 2 juniper berries; 3 tbsp olive oil; 100 ml dry vermouth; 400 ml duck stock (jar); 1 tbsp cornstarch; Salt; Pepper; 1 onion; 1 tbsp olive oil; 500 g sauerkraut (fresh or canned); 1 splash white wine; 125 g green, seedless grapes; 2 tbsp apple jelly; Salt; Pepper

685 kcal · 30 min · 4 servings

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Ingredients

2 Wild ducks (750 g each)
1 clove of garlic
1 sprig rosemary
1 tsp coarse sea salt
8 peppercorns
2 juniper berries
3 tbsp olive oil
100 ml dry vermouth
400 ml duck stock (jar)
1 tbsp cornstarch
Salt
Pepper
1 onion
1 tbsp olive oil
500 g sauerkraut (fresh or canned)
1 splash white wine
125 g green, seedless grapes
2 tbsp apple jelly
Salt
Pepper

Instructions

1. Rinse the wild ducks under running water and then pat them completely dry with kitchen paper.
2. Peel the garlic cloves and chop them roughly.
3. Rinse the rosemary and strip the needles from the stems.
4. Crush the garlic, rosemary needles, sea salt, peppercorns, juniper berries, and olive oil in a mortar until you have a fine paste.
5. Rub the wild ducks thoroughly inside and out with this spice paste.
6. Sear the wild ducks on all sides in a casserole dish.
7. Deglaze the pan drippings with vermouth and add the duck stock.
8. Preheat the oven to 180 degrees Celsius (160 degrees Celsius for fan-assisted or gas mark 2-3).
9. Place the casserole dish on the middle rack and roast the wild ducks in the oven for 40 to 50 minutes.
10. Peel the onion and cut it into small cubes.
11. Heat olive oil in a pot.
12. Fry the onion cubes until golden yellow.
13. Loosen the sauerkraut with a fork and add it to the onions.
14. Add a generous splash of water and simmer the sauerkraut covered for about 30 minutes.
15. Deglaze the sauerkraut with white wine.
16. Continue to simmer the sauerkraut covered for another 20 minutes.
17. Rinse the grapes and halve them.
18. Mix the apple jelly and grapes with the sauerkraut.
19. Cook the mixture for a further 5 minutes.
20. Finally season the sauerkraut with salt and pepper.
21. Remove the wild ducks from the casserole dish and set them aside.
22. Strain the sauce into a small pot through a sieve.
23. Stir the starch with a little cold water until smooth.
24. Stir the starch mixture into the hot sauce.
25. Bring the sauce to a brief boil.
26. Season the sauce to taste with salt and pepper.
27. Plate the wild ducks, serving them with the sauce and sauerkraut.

Nutrition per serving

kcal: 685
Protein: 42 g · Fett/Fat: 48 g · Carbs: 18 g