Monday, November 1, 2010

Duck with Sauerkraut



2-4 portions
1 duck (about 4 lb), cut in portions or half
2  pounds sauerkraut, chopped about inch wide
1 leak, chopped
1 carrot, chopped
3 cloves garlic, minced
2 oz red wine
2 tbsp paprika
2 bay leaves
1 tsp cumin
1 tbsp savoury
2 tbsp tomato paste
1 tsp caraway seeds
1 tsp black pepper
Because the duck has a lot of fat you may want to clean half of the total duck’s fat. Cut the fat around the neck and the back. You could use this fat for further use when cooking. *

Mix the sauerkraut with the spices and the other ingradients from this recipe and divide into two parts. Lay the first part in a deep roasting pan with a lid. Place the duck over the first layer of cabbage and cover with another layer of cabbage. Pour 3 cups water or broth, cover with lid and bake at 450F about 2 hours.

*If you wish to use the extra fat and render it, you have to cut duck’s fat into small pieces. Use a skillet pan. Add 2 cups of water and chopped the fat. Season it with salt and add slice of apple to purify the lard's taste. Simmer until entire water vaporizes and chunks of fat become smaller. You can add more water as well if it’s needed- to keep fat melting. At the end the fat in pan must look clear as oil; if it still blurred that means it contains water. 
Strain the melted fat into heatproof cup and leave it to cool down. After that you can refrigerate for several months.

P.S. Duck fat contains 35.7% saturates, 50.5% monounsaturates (high in linoleic acid) and 13.7% polyunsaturated fats.(which contains Omega-6 and Omega-3 essential oils). This compares to olive oil which is: 75% monounsaturated fat (mostly oleic acid) 13% saturated fat and 10% Omega-6 linoleic acid and 2% Omega-3 linoleic acid.
Note: The melting point of Duck Fat is 14°C. The melting point of butter is between 32°C and 35°C

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