Roasted Duck with Sauerkraut and Root Vegetables Recipe

Warm up your kitchen this winter with our savory recipe for roasted duck paired with tangy sauerkraut and roasted root vegetables.

| January/February 2012

  • This roasted duck recipe will become a family favorite during the winter season.
    Photo By Tim Nauman

Roasted Duck With Sauerkraut and Roasted Root Vegetables Recipe 

Winter is perfect for roasting and baking—you’re already pent up indoors and you won’t mind the heat from the oven. Savory roasted duck, tangy sauerkraut and flavorful roasted root vegetables will keep you warm during the winter cold.

1 whole duck (4 to 5 pounds)
Salt and freshly ground black pepper
3 baking potatoes or 6 to 8 fingerlings, peeled and cut into 1-inch cubes
3 to 4 cups peeled and cubed mixed root vegetables (carrots, golden beets, parsnips, rutabagas, salsify, turnips)
4 shallots, peeled and halved
1 quart (2 pounds) sauerkraut, drained
1/2 cup dry white wine
2 bay leaves

1. Preheat oven to 375 degrees. To prepare duck, remove giblets, neck and liver from cavity. Discard any fat that can be removed easily. Wash duck, pat dry and place in a large roasting pan. Prick duck all over with a fork (very important!) to help release fat. Sprinkle with salt and pepper.

2. Roast for 45 minutes. Remove from oven and scatter potatoes, root vegetables and shallots around duck. Turn vegetables to cover with rendered duck fat. Return to oven and roast another 45 minutes, checking occasionally to make sure duck is browning. (If duck is barely browning, increase heat by 50 degrees; if it seems to be browning too quickly, reduce heat slightly.)

3. Meanwhile, taste sauerkraut and rinse with warm water if it’s too salty. Drain well. Serves 4 

4. Remove duck from oven and reduce temperature to 300 degrees. Pour off all but a few tablespoons of fat from roasting pan. (Save it for roasting your next batch of veggies!) Scatter sauerkraut over veggies, moisten it with wine, and tuck bay leaves into veggies. Return to oven and roast about 30 minutes longer, until duck is tender. Let bird rest for 10 to 15 minutes before carving.

12/20/2013 7:36:17 AM

Pour off all but a tablespoon of fat? That sounds too wasteful to be coming from a mother earth news article. Save the fat in a ball jar in your fridge and use it for literally everything. Duck fat is amazing and very healthy.

Subscribe today and save 58%

Get the latest on Healthy Living and Natural Beauty!

Mother Earth LivingRedefine beauty and embrace holistic living with Mother Earth Living by your side. Each issue  provides you with easy, hands-on ways to connect your life with the natural world -- from eating seasonally to culinary and medicinal uses of herbs; from aromatherapy and DIY cosmetics to yoga and beyond. Start your journey to holistic living today and you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter