Perfect Sauerkraut and Czech Roasted Duck
Hello, once again!
If you asked my kids what their favorite meal on our recent trip to the lake house was, there’s absolutely no doubt in my mind that they would say the Czech dinner! I made it special for Christmas night, upon request. It had been almost a year since we last had it! Perfect roasted duck, and the most amazing and simple sauerkraut you could ever make, it really was the best meal to celebrate another Christmas spent with family. Hope you guys enjoy it as much as we did!
xoxo,
Paula
Czech Roasted Duck
Ingredients:
1 6 lb. ducks
3 cloves Garlic, minced
Salt and pepper, to season
Sprinkle Caraway
Preheat oven to 325 degrees. Pierce the skin on the back of the duck with a fork and place in a roasting pan. Rub garlic on all sides and crevices, and season with salt, pepper, and a little caraway. Place a little water on the bottom of the pan before placing in the oven. Bake for 40-45 min per pound. If the duck starts browning too quickly, cover with foil. Serve sliced alongside your favorite Czech sides, including our favorite, which can be found below!
Perfect Sauerkraut
Ingredients:
4 pieces Bacon, diced
1/2 White onion, diced
3 cans Frank’s sauerkraut
1 tsp. Caraway
1/4 cup Dark brown sugar, packed
Fry the bacon in a large pot. Once the fat is mostly rendered out, throw in onion. Sauté until translucent. Add the whole cans of sauerkraut, brown sugar, and caraway. Simmer on low for 20-30 min. It will smell amazing! Serve with roast duck, dumplings, and of course gravy!