Duck with sauerkraut in the oven

Step-by-step cooking

1. Step 1:

   

   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 take it out of the freezer in advance and leave it at room temperature until it is completely defrosted.

2. Step 2:

   

   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 it with paper napkins to remove the remaining water.

3. Step 3:

   

   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.

4. Step 4:

   

   Rub the duck with marinade on all sides and inside too. Wrap it with plastic wrap or send it in a cellophane bag, as you prefer. Send the bird to the refrigerator to marinate for several hours (preferably overnight).

5. Step 5:

   

   When the duck is marinated, prepare the filling. Wash the peeled onion and apple, dry it. Cut the onion into half rings or cubes. Heat vegetable oil in a frying pan with a thick bottom, send the onion to fry. Cook over high heat until the onion becomes transparent.

6. Step 6:

   

   Sauerkraut, if you have it very sour, soak in cold water and squeeze. Also chop it if necessary. Cut the apples into cubes. Send the cabbage and apples to the onion.

7. Step 7:

   

   If desired, pour in a little white wine, but you can cook without it, it will turn out no less delicious. Add a pinch of sugar and ground black 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.

9. Step 8:

   

   Stuff the duck with cabbage. If there are garlic particles left on the carcass, then remove it, otherwise when baking it will burn and spoil the appearance of the bird.

10. Step 9:

    

    Secure the duck's abdomen with toothpicks, as in the photo, or sew with threads. Put the carcass in a baking dish. You can use a goose coop, or another shape with thick edges and a bottom. I baked it in a glass mold. If you have any cabbage filling left, put it on the edges of the duck. Cover the mold with a lid or foil.

11. Step 10:

    

    Put the duck in 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 lid (foil), lubricate the carcass with a silicone brush with fat that has melted during cooking. Wrap the legs and wings with foil, if desired, so that they do not burn.

12. Step 11:

    

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

13. Step 12:

    

    Serve the duck while it's hot.

14. Step 13:

    

    Incredibly juicy, fragrant and delicious!