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Ducking For Centennial German American Duck Mit Kraut
The article recalls how German American cooks celebrated one hundred years of duck in the United States. It covers traditional preparations like Duck Mit Kraut, freezing practices, and serving ideas with sauerkraut, orange segments, grapes, and parsley. It notes modern access to frozen duckling and versatile cooking options for oven grill or skillet.
MENTIONED IN THIS ARTICLE
Peking
Milwaukee
Chicago
O'Leary
America