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1 can sauerkraut
1 small can frozen orange juice concentrate
1 stalk celery, chopped
1 small onion, chopped
Salt and pepper duck.
Mix kraut, orange juice concentrate, celery and onion and pack over and around duck in a covered Dutch oven.
Roast at 325 degrees F for 4 hours. If the duck becomes too dry during cooking, add a small amount of water. Kraut will disappear during cooking.
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