
Serving Size: 4
Preparation Time: 2:00
You could do the same thing with a chicken, or pork shoulder or chops, or a beef chuck roast, using this generalized technique of sauerkraut stewing, The acid in the kraut is a great tenderizer.
Place a generous serving of the kraut with a portion of duck on top. Be sure to give some kelbassi and bacon croutons with it, and a little of the pan juices to glaze. Gypsy potatoes or Mashed potatoes in abundance are required.
Suggested Wine: A strong red Zin, or beer.
Notes: An easy way to make a bigos is to have leftover roast pork, chicken, what have you and bury it in the weinkraut to reheat and tenderize. There is NEVER any leftover duck at my house, so I have to roast the duck and finish cooking it in the kraut. The duck comes out falling off the bones tender, so it would be perfect for a tough wild duck. Does this make you think of Chasseur?
©1997, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007

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