Slow-Roasted Duck Thighs with Sauerkraut


by: Allicia

Sauekraut makes a tart and crispyfailfar the rich thighs and is an easy addition: simply pile it an tap af the thighs about 30 minutes hefare they are dame. Makes 6 main-course servings.


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serves: 6

Slow-Roasted Duck Thighs recipe

2 quarts sauerkraut (drained and rinsed in a colander)

Nutrition Facts
Slow-Roasted Duck Thighs with Sauerkraut

Servings Per Recipe: 6

Amount per Serving

Calories: 42

  • Total Fat: 0.2 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 583.1 mg
  • Total Carbs: 8.2 g
  •     Dietary Fiber: 4.7 g
  •     Sugars: 3.4 g
  • Protein: 1.7 g

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1.  Roast the thighs as directed, using a roasting pan large enough to hold both the thighs and the sauerkraut. When the thighs are about 30 minutes away from being done, pour out all but about 3 tablespoons of the fat, and cover the thighs with the sauerkraut. Cover the pan and continue to cook for 30 to 45 minutes, or until the sauerkraut has the texture you like. (Don't worry about overcooking the duck.) Serve the thighs and sauerkraut on warmed plates.

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