Rich in Vitamin C, Sauerkraut has been a staple ingredient in German, Chinese and Dutch cuisines for thousands of years. Not to mention the fact that it is also synonymous with ball park hotdogs and sausages. Therefore what festive German meal would be complete without either sauerkraut or cabbage?
Ducks and geese are also an important in German cooking as an accompanying protein to the cabbage or kraut. A duck or goose is traditionally served during Christmas and or Thanksgiving.
Because of the duck’s delicate flavors it is generally prepared and or served with fruits such as apples, apricots, peaches, cherries, golden raisins and oranges.
September is “National Apple Month” and Oktoberfest falls right after wards. With that in mind, why not try a new take on the two classic ingredients?
There is no fast and hard rule that the sauerkraut, just like the duckling, can’t have its flavor enhanced with the addition of some fruits. As such, here is a savory, stunningly simple dish using tender young duckling and a distinct variation on sauerkraut known as “Apple Kraut.”
Before you can begin to make “German Style Duckling and Apple Kraut” you will need to assemble the following ingredients;
3 tart apples cored, peeled and diced into small pieces
½ cup chopped red onion
1 lb drained sauerkraut
4 lb ducking, quartered
1 tsp. caraway seeds
2 tablespoons rendered duck fat
Begin by taking out a heavy skillet. Add to it the rendered duck fat. Please note that if you do not have rendered duck fat, you can use butter. Add the 4 pounds of quartered duck into the skillet and cook it over medium heat until the duck is well browned on all sides.
Next remove the browned duck quarters from the skillet and pour off all but 3 tablespoons of drippings. Once that step is complete add the onion to the 3 tablespoons of drippings and sauté them until they are translucent. Then add in the caraway seeds, apple pieces and drained sauerkraut.
Proceed by adding the browned duck quarters back into the skillet with the skin side down. Cover the skillet and allow the mixture to summer for 30 minutes. Once the mixture is done simmering it is time to plate it.
Serve the “German Style Duckling and Apple Kraut” with a starchy side dish, like potatoes. It pairs well with either a nice robust red wine or German beer.