Sauerkraut duck in the oven

4 servings
10 hour

How to bake a duck with sauerkraut in the oven? Prepare all the necessary ingredients according to the list. If you have a frozen duck, then remove it in advance from the freezer and leave at room temperature until completely thawed.

Scorch the bird from excess feathers, remove the sebaceous glands on the tail and cut off the excess skin on the throat. Wash the carcass thoroughly and dry with paper wipes to remove the remaining water.

Prepare the marinade. In a separate container, mix 3 tablespoons of vegetable oil, garlic, salt, sugar and pepper passed through the press. I added 0. 5 tsp of sugar and pepper, and 1 incomplete tsp of salt. Mix everything well until the salt and sugar dissolve.

Rub the duck with marinade on all sides and inside too. Wrap with cling film or send in a cellophane bag, as is convenient for you. Put the bird in the fridge to marinate for a few hours (preferably overnight).

When the duck is cooked, prepare the filling. Wash the peeled onions and apple, dry. Cut the onions into half rings or cubes. Heat the vegetable oil in a pan with a thick bottom, send the onions to fry. Over a high heat, cook until the onion is clear.

Sauerkraut, if you have it very sour, soak in cold water and squeeze. Also grind it if necessary. Dice the apples. Send the kale and apples to the onion.

If desired, pour in a little white wine, but you can cook without it, it will turn out no less tasty. Add a pinch of sugar and black ground pepper, stir and cook over medium heat for about 10 minutes. Do not forget to stir so that the cabbage does not burn. Remove the pan from the stove and cool the filling a little.

Stuff the duck with kale. If garlic particles remain on the carcass, then remove it, otherwise it will burn when baked and spoil the appearance of the bird.

Secure the duck abdomen with toothpicks, as pictured, or stitch together with threads. Place the carcass in a baking dish. You can use an gooseneck, or other shape with thick edges and a bottom. I baked in glass. If you still have cabbage filling, put it around the edges of the duck. Cover the mould with a lid or foil.

Send the duck to the oven, set the temperature to 180-200 degrees and bake for 1. 5-2 hours (the baking time depends on the capabilities of your oven). Next, remove the cover (foil), brush the carcass with a silicone brush with fat, which has warmed up during cooking. If desired, wrap the legs and wings with foil so that they do not burn.

Leave the duck in the oven until evenly covered with a crisp gold crust. This time my oven did not bake evenly, and therefore the places where the ruddy crust had already formed, I covered it with foil and left the bird to bake for another 15 minutes until it evenly turned golden.

Serve the duck while it's hot.

Incredibly juicy, fragrant and delicious!