Wild Duck Or Goose With Sauerkraut

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Here's an old recipe i found about 20 plus years ago and have made it several times when i was lucky enough to get a few ducks. The sauerkraut and lemon takes away a lot of the wild taste. Note: if you get a goose and can tell it's old, you're own your own here. They have a tendency of being very tough.

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Steps

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Rub bird , inside and out , with cut side of lemon , squeeze some juice on occasionally , combine sauerkraut , celery seed , sugar , pepper.

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Stuff bird loosely with the combination and truss the legs.

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Place breast up on a rack in a shallow pan.

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Pour in boiling water.

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Cover and roast in 350 oven for around 45 minutes.

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Remove cover , drain liguid from pan.

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Roast uncovered for 30 minutes , or until done , basting frequently with the sherry.

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Garnish with with orange slices and parsley after removing from oven.

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This is also good stuffed with a nice wild-rice stuffing.

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Ingredients

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wild ducks, lemon, sauerkraut, celery seed, sugar, pepper, boiling water, sherry wine