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Sauerkraut-Stuffed Roast Duck
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1 qt. sauerkraut
2 apples, chopped
1 med. onion, chopped
1 lb pork spareribs
1/4 tsp. salt
Dash of pepper
Prepare duck. Soak 2 hours in solution of cold water and 1 cup vinegar. Dry and season with salt and pepper. Leave overnight in a cool, dry place. Cook together sauerkraut, apple, onion and ribs, cook until ribs fall from bones. Use this mixture as a stuffing for ducks. Cook duck until tender and golden brown.
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