Duck with sauerkraut and apples

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I offer you a festive recipe for duck stuffed with sauerkraut, apples and onions. This traditional dish refers to the traditional Russian cuisine in which roasted bird is always dominated on the holiday table. The dish has a delicate, juicy and mind-blowing taste. The bright taste of pickled cabbage, braised with Apple, compensates for and neutralizes the fatty duck, and the duck complemented the cabbage as its unforgettable aroma.

Ingredients for Duck with sauerkraut and apples

Step by step instruction of cooking Duck with sauerkraut and apples

Шаг 1

First, prepare the duck. Cut the excess fat, remove the tail. When baking the first phalanx of the wings really burn, so I recommend to cut them off. To duck meat turned out juicy and flavorful, it needed to marinate. For the marinade take 100ml. dry wine ( I had red), 2 tablespoons of vegetable oil, salt and spices. A pinch of: black pepper, curry, marjoram, Basil, coriander, sweet paprika. Our will mix the marinade, coat the duck inside and outside, put the duck in a convenient receptacle, fill with leftover marinade, carefully hide cling film and put in a cool place to marinate for 12 hours ( I put night). If you have time, to marinate the duck at least three hours.

Шаг 2

Now prepare the filling. Onions finely chop.

Шаг 3

Chopped onion fry in butter until Golden brown, adding butter filling will acquire a delicate creamy taste. Because, in my family not everyone can use butter, I fry in vegetable oil odourless.

Шаг 4

Peel the apples peeled and cut cube.

Шаг 5

To fried onion add the chopped apples. Sauerkraut squeeze from the brine, if necessary, cut into smaller pieces and add to the onions with the apples. Add to the stuffing 150 ml of dry white wine and simmer for 10 minutes. You can add a little black pepper, without fanaticism.

Шаг 6

Ready stuffing allow to cool for a while. Then try it on salt and spices, if necessary, add. If you cook duck to a great holiday, the stuffing can be prepared in advance.
Stuff the duck with the prepared stuffing. I do not recommend tightly fill the stuffing into the duck abdomen, as during the preparation of the seam may burst. So, we loaded the duck and we still have the rest of the filling, it is useful to us, and we sew up a paunch of a duck thread, if you wish, you can tie the duck legs together, but I skip this step.

Шаг 7

We take our baking dish and generously grease it with 2-3 tablespoons of vegetable oil. On the bottom lay out the rest of our toppings and put our stuffed duck belly up. In the form pour 100 ml dry white wine (you can pour the remaining marinade) and a little water. If you do form pretty tightly hugs the duck (like me) add 100 ml of water, if the form is larger, then 200 ml of water. Our wrap it up tightly form foil for baking and put in preheated oven.

Шаг 8

Bake the duck at the temperature 180-200 gr. for 2 hours. After 1 hour I recommend to look in shape and to check for the presence of fluid, usually by this time the cabbage is already filled with duck juice if necessary, pour a little water to cabbage is not burnt. 15 minutes before the end remove the foil and bake the duck until it will turn brown, pouring her remaining in the form of juice. Be careful not to asperities when you open the foil!

Get our beautiful, put on a dish, next put the filling and decorate as desired.