Baked Duck with Sweet and Sour Sauerkraut

Original, incredibly tasty, juicy. For any occasion. Duck with sauerkraut in the oven is a dish that successfully combines the sweet and sour taste of the filling and quite fatty and juicy poultry meat, which perfectly emphasizes its gastronomic advantages.
cook time: 10h
Zoe Kendrick
Baked Duck with Sweet and Sour Sauerkraut

Nutrition Facts (per serving)

296
Calories
27g
Fat
2g
Carbs
11g
Protein

Ingredients (5 portions)

Basic:

Onion (large) 1 pc
Garlic 2 clove
Salt to taste
Sugar (optional) 0.5 tsp
Ground black pepper 0.5 tsp
Apples (medium size, sweet) 2 pc
Vegetable oil 5 tbsp
White wine (optional) 70 ml
Sauerkraut 600 g
Duck (2-2.3 kg.) 1 pc

Recipe instructions

Step 1

Step 1
How to bake duck with sauerkraut in the oven? Prepare all the necessary ingredients according to the list. If you have a frozen duck, remove it from the freezer in advance and leave it at room temperature until completely defrosted.

Step 2

Step 2
Singe the bird to remove excess feathers, remove the sebaceous glands on the tail and cut off the excess skin on the throat. Wash the carcass thoroughly and dry it with paper towels to remove any remaining water.

Step 3

Step 3
Prepare the marinade. In a separate container, mix 3 tablespoons of vegetable oil, minced garlic, salt, sugar and pepper. I added 0.5 tsp each of sugar and pepper, and 1 incomplete tsp of salt. Mix everything well until the salt and sugar dissolve.

Step 4

Step 4
Rub the duck with marinade on all sides and inside too. Wrap in cling film or place in a plastic bag, whichever is more convenient for you. Place the bird in the refrigerator to marinate for several hours (preferably overnight).

Step 5

Step 5
When the duck is marinated, prepare the filling. Wash the peeled onion and apple and dry. Cut the onion into half rings or cubes. Heat vegetable oil in a thick-bottomed frying pan and fry the onion. Cook over high heat until the onion becomes translucent.

Step 6

Step 6
If your sauerkraut is very acidic, soak it in cold water and squeeze it out. Also chop it if necessary. Cut the apples into cubes. Add cabbage and apples to onions.

Step 7

Step 7
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 ground black pepper, stir and cook over medium heat for about 10 minutes. Donʼt forget to stir so the cabbage doesnʼt burn. Remove the pan from the stove and cool the filling slightly.

Step 8

Step 8
Stuff the duck with cabbage. If there are any particles of garlic left on the carcass, remove it, otherwise it will burn during baking and ruin the appearance of the bird.

Step 9

Step 9
Secure the duckʼs belly with toothpicks, as in the photo, or sew it with thread. Place the carcass in a baking dish. You can use a gooseneck, or another shape with thick edges and a bottom. I baked it in a glass dish. If you have any cabbage filling left, place it around the edges of the duck. Cover the pan with a lid or foil.

Step 10

Step 10
Place the duck in the oven, set the temperature to 180-200 degrees and bake for 1.5-2 hours (baking time depends on the capabilities of your oven). Next, remove the lid (foil), grease the carcass with a silicone brush with the fat that melted during the cooking process. If desired, wrap the legs and wings with foil to prevent them from burning.

Step 11

Step 11
Leave the duck in the oven until it is evenly coated with a crispy golden crust. This time my oven did not bake evenly, so I covered the places where a golden brown crust had already formed with foil and left the bird to bake for another 15 minutes until it became evenly golden.

Step 12

Step 12
Serve the duck while it is hot.

Step 13

Step 13
Incredibly juicy, aromatic and delicious!

Additional rubrics

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