Cuisine Featured: Czech
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
Two 4˝- to 5-pound ducks 2 cloves garlic, peeled and
Salt crushed with the back of a knife
Freshly ground black pepper
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Preheat the oven to 450°. Pat the ducks dry inside and out with paper
towels. Rub the cavities of both ducks liberally with salt and pepper, and
rub the outsides with the garlic cloves. Prick the skin around the thighs,
the back and the lower part of the breasts with the tip of a sharp knife.
Truss the ducks and place them breast side up on a rack set in a large
shallow pan. Roast in the middle of the oven for 20 minutes, until the skins
brown lightly. Draw off the fat from the roasting pan with a bulb baster,
and set it aside in a bowl. Then reduce the heat to 350°, turn the ducks on
one side and roast for about 20 minutes. Turn the ducks on the other side
and roast for about 20 minutes longer, removing the fat that accumulates
with a bulb baster. Place the ducks breast side up again and roast for 20
minutes longer.
˝ c finely chopped onions 1 tsp sweet Hungarian paprika
3 T flour 2 pounds fresh sauerkraut, washed, soaked
3 c water in cold water for 15 minutes and squeezed
1 tsp caraway seeds thoroughly dry
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Meanwhile, prepare the dressing: Pour ˝ c of the duck fat into a 10- to
12-inch skillet and set over moderate heat. Drop in the onions and cook until
they are golden brown. Mix in the flour and, stirring constantly, cook for 1
or 2 minutes. Gradually pour in the water and, still stirring, bring to a
boil over high heat. Add the caraway seeds and paprika, and let the sauce
boil uncovered for 15 minutes, or until it has reduced to 2 cups. Stir in the
sauerkraut and cook for 5 more minutes.To test the ducks for doneness, pierce their thighs with the tip of a small, sharp knife. The juice that spurts out should be a clear yellow; if it is slightly pink, roast the birds for another 5 to 10 minutes. Transfer the ducks to a heated platter and let them rest for 10 minutes before carving. Present the dressing separately in a heated bowl. Serves 6 to 8.
