By Maggie Conklin
Easy Stuffed Duck
The family story goes one long-ago night my parents were eating at a fine restaurant with some Dad’s business customers, Mom’s cousin Bob and lifelong friend Margaret.
Mom Milley lectured Bob all afternoon long about how to speak and act in polite society, without cuss words, proper conversation topics.
Things started well with cocktails, swapping happy banter, then we heard the night’s special: roasted glazed duck with a side of asparagus. We ordered meals, ate, passed desserts around the table.
Bob dazzled them with witty chatter and entertaining stories, and with nary a cuss word or double entendre.
My parents left the restaurant feeling all had gone as well as possible, given Margaret, perhaps a few wine flutes in, announced, “That was the best blank-ing duck I every ate!”
Then she stumbled down the stairs, falling so ungracefully she awoke the next morning with bruises and road rash. Molly told her a lesson maybe to remember.
Now the Recipe
Go duck hunting with Hunter Engel and Best Chance Outdoors and bag you own. Fresh, they always taste best. Or raid your neighbors’ chest freezer. Douglas’ Lake Vista SuperValu has lovely little Cornish hens in their freezer that would make a fine substitute.
1 duck, about 2 to 3 pounds
1 onion, cubed
1 cup beef bouillon
1 refrigerated package or jar of sauerkraut
Juice of ½ lemon or 1 Tbs. lemon juice
½ tsp. each salt, pepper and tarragon
Put onions and bouillon in the bottom of a covered baking dish. Stuff the inside of the duck with as much sauerkraut as will fit.
Place it in dish, sprinkle with seasonings, cover and bake at 350°F for at least 60 minutes, checking for doneness, up to 90 minutes. Serve with asparagus or some more in-season veggie.