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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.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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