Alsatian Sauerkraut with Duck meat
In a jar
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Conservation
2 years at room temperature
Number of parts
2 portions (1kg)
Weight
1kg
Ingredients
Sauerkraut (from Alsace) (56%), duck wings (from the EU) (30%), diced smoked duck breast (5.9%) (duck breast (from the EU), salt, spices, cultures, preservative: sodium nitrite), water, goose fat, Riesling (from Alsace) (SULPHITES), onion, salt, spices
Nutritional values
Energy: 645 kJ / 156 kcal; Fat: 12 g, of which saturated fatty acids: 3.9 g; Carbohydrates: <0.5 g, of which sugars: <0.5 g; Fibre: 1.9 g; Protein: 11 g; Salt: 1.2 g.
For a change from traditional sauerkraut, here’s a recipe featuring duck! The duck pieces, slowly simmered for 1½ hours, develop deep, rich and comforting flavours.
The cabbage, sourced from one of Alsace’s most renowned sauerkraut producers, is gently infused in a Riesling-scented stock and seasoned with spices.
Reheat slowly, either directly in a saucepan by emptying the jar into it, or in a bain-marie after opening the jar. For a proper Alsatian-style meal, serve with a dry Riesling.