Duck with Sauerkraut in the Oven

Cooking method

1. Step 1:

   

   How do you roast a duck with sauerkraut in the oven? Gather all the ingredients from the list. If your duck is frozen, take it out of the freezer ahead of time and let it thaw completely at room temperature.

2. Step 2:

   

   Singe off any stray feathers, remove the oil glands at the tail, and trim the excess skin at the neck. Rinse the duck well and pat it dry with paper towels to remove any remaining water.

3. Step 3:

   

   Make the marinade. In a separate bowl, combine 3 tablespoons of vegetable oil, the garlic pressed through a garlic press, salt, sugar, and pepper. I used 1/2 teaspoon each of sugar and pepper and a scant teaspoon of salt. Stir well until the salt and sugar dissolve.

4. Step 4:

   

   Rub the marinade all over the duck, inside and out. Wrap it in plastic wrap or slip it into a plastic bag, whichever is easier. Refrigerate the duck to marinate for a few hours, preferably overnight.

5. Step 5:

   

   Once the duck has marinated, make the filling. Wash and dry the peeled onion and the apple. Cut the onion into half-rings or dice. Heat some vegetable oil in a heavy-bottomed skillet and add the onion. Cook over high heat until the onion turns translucent.

6. Step 6:

   

   If your sauerkraut is very sour, soak it in cold water and squeeze it out. Chop it too, if needed. Dice the apples. Add the sauerkraut and apples to the onion.

7. Step 7:

   

   If you like, pour in a little white wine—though it's just as good without it. Add a pinch of sugar and some black pepper, stir, and cook over medium heat for about 10 minutes. Keep stirring so the sauerkraut doesn't scorch. Take the pan off the heat and let the filling cool a bit.

8. Step 8:

   

   Stuff the duck with the sauerkraut filling. If any bits of garlic are still clinging to the skin, wipe them off, or they'll burn during roasting and mar the look of the bird.

9. Step 9:

   

   Close up the cavity with toothpicks, as in the photo, or sew it shut with kitchen twine. Set the duck in a roasting dish. You can use a roaster or any other dish with thick walls and base—I used a glass baking dish. If you have leftover filling, spoon it around the duck. Cover the dish with a lid or foil.

10. Step 10:

    

    Put the duck in the oven, set it to 350–400°F (180–200°C), and roast for 1.5–2 hours (the time depends on your oven). Then remove the lid or foil and brush the duck with a silicone brush using the fat that has rendered out during roasting. If you like, wrap the legs and wingtips in foil so they don't burn.

11. Step 11:

    

    Leave the duck in the oven until it's evenly covered with a crisp golden crust. My oven browned unevenly this time, so I covered the spots that had already turned golden with foil and gave the bird another 15 minutes until it browned all over.

12. Step 12:

    

    Serve the duck while it's hot.

13. Step 13:

    

    Incredibly juicy, aromatic, and delicious!