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Braised Duckling w/Sauerkraut

2 tablespoons of Vegetable oil
one 4- to 5-pound duckling, cut
1 cup of dry white wine or apple juice
1/3 cup of coarsely chopped,  fully cooked Smoked ham
1 teaspoon of Caraway seed
1/4 teaspoon of pepper
6 Juniper berries, crushed, optional
one 27 ounce can of sauerkraut, drained
 

Heat oil in Dutch oven. Cook duckling in oil over medium-high heat about 15 minutes, turning occasionally, until brown on all sides; drain. Mix remaining ingredients. Pour over duckling. Heat to boiling; reduce heat. Cover and simmer over medium heat 1 to 1-1/4 hours or until juices run clear.
4 SERVINGS; 565 CALORIES PER SERVING.
 

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