Duck with sauerkraut is a rather simple, but on the other hand incredibly nutritious and tasty dish. It is especially popular in the winter, when the body lacks vitamins. Let's learn with you how to cook duck with sauerkraut.

Duck with sauerkraut

Ingredients:

• - 1 kg;
• duck - 2 kg;
• onion - 3 pcs.;
• spices.

Cooking

At the bottom of the cast-iron we spread the cut onion and a little cabbage. We process the duck carcass, salt, pepper and put sauerkraut inside. We put the bird on top of the vegetables, pour a glass of water, cover with a lid and send the dish for 2 hours in the oven, heated to 200 ° C. Serve potatoes and any salad with baked duck with sauerkraut.

Recipe for duck stuffed with sauerkraut

Ingredients:

• sauerkraut - 1 kg;
• duck - 1 pc.;
• butter - 30 g;
• smoked brisket - 150 g;
• onion - 2 pcs.;
• apples - 3 pcs.;
• sugar - to taste;
• spices;
• honey - to taste.

Cooking

Squeeze the sauerkraut, put it in a roaster and pour in a little water. Add a piece of butter, stir and simmer over low heat until soft. We chop the smoked brisket, apples and onions in equal pieces, put them in cabbage, sugar and mix. We wash the duck carcass and rub it with salt. After that, we stuff the bird with the prepared stuffing and sew up the hole in the abdomen with a thread. We spread the carcass in a deep baking sheet, pour in water and bake for about 2 hours at 180 ° C. During cooking, every half an hour, pour over the bird with the secreted fat and, if necessary, add a little more water. Then we take out the duck stuffed with sauerkraut, coat it with plenty of honey water and bake for about 9 minutes until a beautiful crust forms.

Duck recipe with sauerkraut

Ingredients:

• duck - 1 pc.;
• - 300 g;
• white cabbage - 300 g;
• vegetable oil - 50 ml;
• onion - 1 pc.;
• spices.

Cooking

To prepare duck with sauerkraut, we first prepare the bird: cut off the excess fat and cut the meat into portions. Grind the cut fat, put it in a frying pan and melt it until greaves form, which we then discard. On the resulting fat, fry the duck pieces on both sides. We chop fresh cabbage and, together with chopped onions, sauté for 15-20 minutes in vegetable oil. In another pan, simmer the sauerkraut, and then combine all the vegetables together and put them on top of the duck. Add a little water, throw in the spices, cover with a lid and simmer the duck with sauerkraut for about 40 minutes.

Step 1: prepare the duck.

We thoroughly wash the duck from all sides under running warm water and then lay it on a cutting board. Then dry the bird with kitchen paper towels. Now, using a knife, cut off the wings at the joint, leaving the shoulder area. We also definitely remove the coccygeal gland, since during baking it gives a lot of fat, but we don’t need it. Next, sticking a clean hand into the carcass, we separate the skin from the pulp. Now we briefly leave the component right on a flat surface and proceed to the preparation of the marinade.

Step 2: prepare the marinade.

Pour spicy mustard into a deep bowl, and also pour ground dried oregano, nutmeg, rosemary, freshly ground black pepper and salt. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Everything, the marinade is ready!

Step 3: marinate the duck.

With clean hands, rub the duck on all sides with the prepared marinade. Now we transfer the bird to a container or place it in a baking bag. If you used a container, then close it tightly with a lid. If this is a special bag, then we simply tie it with a special thread. Next, leave the duck to marinate for 2-4 hours in a cool place.

Step 4: Preparing the Apples

We wash the apples well under running warm water and put them on a cutting board. Using a knife, cut the fruit into two halves and remove the seed box and stalk from each part. Now grind the components into pieces and immediately transfer to a free plate. Attention: we do this closer to the end of the time allotted for marinating the duck so that the apples do not darken when interacting with the air.

Step 5: prepare duck sauce.

It is not necessary to prepare the sauce, I just like to water the duck with it, so I decided to tell you about this dressing. So, for starters, pour the chicken broth into a medium saucepan and put on a small fire. Attention: To make the liquid boil faster, cover the container with a lid.
Immediately after this, pour red semi-dry wine into the hot broth and bring to a boil again. Reduce the liquid by half. Then pour the cream into the pan in small portions and in parallel mix everything with a tablespoon. Without ceasing to beat, boil the sauce to the consistency of liquid sour cream and then turn off the burner. At the end, to taste, sprinkle the mass with salt and freshly ground black pepper and mix everything thoroughly again until smooth. Everything, the sauce is ready!

Step 6: Cook duck with cabbage in the oven.

When the duck is marinated, we take it out of the container or bag and put it back on the cutting board. Now, with clean hands, we stuff the bird with sauerkraut, alternating portions with apple slices. Important: do not forget that stuffing the duck is also undesirable, because during the baking process, the filling can fall onto the baking sheet and burn. Next, we fasten the abdomen with toothpicks, and then sew it up with culinary thread, having previously threaded it into the eye of the needle. We do the same with the legs and wings.

Now we shift the bird to the wire rack, which we put on a baking sheet in advance. Thus, during cooking, the fat will drain to the bottom of the lower container without being absorbed into the skin of the duck. Turn on the oven and heat it up to the temperature 200 degrees. Immediately after that, we put our design on the middle level and keep the dish there for 30 minutes. After the allotted time has elapsed, carefully remove the baking sheet with the help of kitchen tacks, and turn the duck on its stomach using a kitchen spatula and a fork. We put everything back in the oven and note another 45 minutes. Then we again take out the baking sheet from there, and turn the bird over to its original position with the breast up. Once again we place the structure in the oven and continue to bake the dish for additional 15–25 minutes. After the allotted time, the duck should be golden brown and fragrant throughout the kitchen. Immediately after that, turn off the oven, and take out the baking sheet with the help of kitchen gloves and set aside. Let the dish cool slightly.

Step 7: Serve the duck with cabbage in the oven.

When the duck has cooled slightly, transfer it to a special plate, remove the toothpicks, and also cut the culinary thread. The dish can be immediately served at the dinner table, and already in front of the guests, cut it into portioned pieces so that they have an appetite. Attention: do not forget to pour red wine sauce into the saucepan and invite friends and family to pour the baked bird on them. Usually such a dish is put on a plate along with mashed potatoes, boiled rice or buckwheat porridge. Fresh or roasted vegetables also go well. In a word, whichever you prefer.
Bon appetit everyone!

To make the dish relatively tender, try to choose a young meaty duck;

In addition to sauerkraut and apples, prunes can be added to the filling. So the duck will turn out with a pleasant sourness and a smoky aroma;

Before serving, I advise you to decorate the game with fresh lettuce leaves, as well as sprigs of parsley or dill;

Such a duck is best stored in a container under a tightly closed lid in the refrigerator itself, but not more than two days.

Prepare the necessary ingredients.

Wash the apples and cut them together with the peel into small slices, combine with sauerkraut.

Wash the champignons well, cut into thin plates and put in a frying pan with heated vegetable oil. Salt the mushrooms to taste and fry for 3-4 minutes over high heat until golden brown (the mushrooms should be fried, not stewed).

Put the mushrooms in a bowl with cabbage and apples, mix.

Wash the duck well inside and out. Dry with paper towels and carefully rub the whole carcass with salt and spices. Peel the garlic, cut into thin plates and put 2 cloves inside, and the rest under the skin (make incisions in the skin of the duck with the sharp tip of the knife and stick the garlic).

Fill the belly of the duck with sauerkraut with mushrooms and apples. It is not necessary to tamp strongly, otherwise the bird may burst during baking in the oven.
Sew up the belly of the duck with a thread and a sewing needle. Put the duck stuffed with sauerkraut and a sprig of rosemary into a baking dish, send it to the oven preheated to 180 degrees.

Every 15-20 minutes it is necessary to water the duck with fat, which is released during the baking process. Cooking time will depend on the size of the bird, approximately 2-2.5 hours. You can check the readiness of the meat by piercing the bird with a knife - if the juice is clear (without blood), then the duck is ready.

Mix soy sauce with honey, grease the duck with it. Send the bird back to the oven and bake until beautifully browned (literally 5-10 minutes).

Serve a juicy, fragrant and very tasty duck on the table, after removing the thread.

An excellent side dish for duck will be sauerkraut, which was baked in the oven along with the bird.

Enjoy your meal! Cook with love!

For a festive feast, I want to offer an original version of a baked duck. It will be a juicy stuffed duck, cooked whole in the oven, with sauerkraut and apples as a filling. Very often, such a dish causes fear among inexperienced housewives. But don't worry, our step-by-step recipe with photos will help you cook a whole stuffed duck in the oven without any problems.
Preparation time: 1.5 hours.
Cooking time: 1 hour.
Yield: 4 servings.

To cook stuffed duck, we need:

Fresh duck of medium size - 1 pc.
Sauerkraut - 250-350 g
Sweet and sour apples - 2 pcs.
Quince - optional
Onion - 2 pcs.
Garlic - 3 cloves
Cumin - a handful
Black pepper - a handful
Bay leaf - 1 pc.
Raisins - a handful
Salt - 1 tbsp. l.
Honey - 2 tbsp. l.
Soy sauce - 30-50 ml
Bread loaf (crumb) - 2 pieces
Vegetable oil - 30 ml
Potatoes for garnish - up to 1 kg

How to cook stuffed duck with apples and sauerkraut in the oven, step by step recipe with photos:

How to cut a duck:

1. The most time-consuming process in this recipe will be preparing the carcass for stuffing. Sharpen your knife first. Place the duck in front of you upside down. Make a cut along the back with a knife. Now try to gently pass the knife along the skin of the duck.

2. Take out the rib bones, collarbone, cutting with kitchen scissors, the necessary parts inside the duck.

3. Leave the bones in the hind legs and wings intact. In the breast area, the bone can also be cut out or left. An important point in cutting and preparing a duck is the removal of glands on the tail from below. Just carefully cut them with a knife, they give off an unpleasant odor when baked. Rinse the carcass with water, blot with paper towels. Salt the duck inside and out. Pound a few cloves of garlic in a mortar and grease the duck.

Filling for duck:

4. Prepare the duck stuffing. Preheat the pan and send the chopped onion to it first in half rings. Then add the sauerkraut squeezed out of the liquid to the onion. Warm everything together for about ten minutes.

5. Cut apples and quince into cubes.

6. Add apples with quince to the vegetables in a pan and cook for another five minutes. The filling for the duck is ready, remove from the stove.

7. Since the filling let out a lot of its own juice, it is necessary to add the chopped crumb of a white loaf to it. He will absorb all the juices into himself.

8. For the spice of the filling, add a handful of cumin, raisins, black pepper, bay leaf. If desired, a little honey can be added to the filling to soften the sour taste of cabbage.

How to stuff a duck:

9. While the filling is cooling, sew the weft up the back with a thread.

10. Turn on the oven to 200 degrees. Line a baking sheet with foil. Place the duck on the foil. To prevent the duck from burning from below, you can put slices of vegetables under it. As an option, I sometimes put a banana peel under the duck: it will add flavor and the duck will not burn. Stuff the duck tightly with the stuffing.

11. Sew up the belly of the duck with a needle and thread.

Roasting a whole duck in foil in the oven:

12. Top the duck with foil and put the baking sheet in the oven for 30 minutes.

13. Remove the duck and remove the top layer of foil. Take a little melted fat with meat juice from the baking sheet into the bowl. Then add a spoonful of honey and soy sauce (30 ml) to the bowl, squeeze out a clove of garlic. Lubricate the duck with the resulting filling with a brush and place it open for another 20-30 minutes in the oven, now at a temperature of 170 degrees. Every 10 minutes, brush the duck with filling for a beautiful crust.

As a result, you will get a fragrant and beautiful baked duck stuffed with apples and sauerkraut.

As a side dish for duck, use cabbage stuffing or bake more whole potatoes.
It is better to cut the finished duck after it has cooled slightly at the table in front of the guests.

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Duck with cabbage in the oven is good for any drink and for every holiday. This is a delicious, budget dish that has both meat and a side dish. Cabbage perfectly absorbs duck fat. You can also add any fruits that go well with duck. Even a novice cook can cope with cooking, since you only need to load all the products, and in the oven the duck with vegetables is baked by itself.

Time for preparing:

Cut apples, chop cabbage with carrots and onions, salt, marinate it for 10 minutes. Cut the defrosted duck, coat with spices for 10 minutes. The process of roasting duck with cabbage in an electric oven took 1 hour and 30 minutes at a temperature of 175 degrees with thermal circulation. Total, excluding defrosting: 1 hour 50 minutes.

Servings:

I had a whole duck weighing 2 kilograms. It was baked whole on a baking sheet 32 ​​centimeters wide, along with a cabbage side dish. 4 servings came out, because in the process of frying the duck shrinks in size, and the cabbage is stewed.

Prepared: in the oven

Ingredients:

• whole duck - 2 kilograms
• white cabbage - 400 grams
• onion - 150 grams
• carrots - 150 grams
• winter apples - 300 grams
• hot red pepper - 2 grams
• black peppercorns - 10 pieces
• mustard seeds - 2 grams
• ground coriander - 2 grams
• cumin seeds - 2 grams
• ground turmeric - 2 grams
• paprika - 2 grams
• salt - to taste
• citric acid - 1 gram
• sugar - 20 grams

Duck with cabbage in the oven recipe step by step with photo

Food preparation. Thoroughly defrost the duck, usually pieces of ice get stuck inside the skeleton. We wash, pluck the remnants of feathers, if any. Wash, clean, chop vegetables. Remove seeds from apples, cut into slices. Grind the spices.

We will bake the duck carcass unfolded, so we cut it from the side of the breast in the center. We divide the bone, unfold it. You can leave it with the ribs, but I like it without bones, it bakes faster. We remove the skeleton, leaving only the neck with the vertebrae. We cut off the excess fat in advance, otherwise it will melt in the oven and begin to overflow.

Trimmed bones can be safely sent to the soup.

Turn the carcass upside down. It turns out an even layer of duck meat in the skin. Whole legs and wings remain on the sides. This will be the front side when baking.

Cut the onion into thin strips, lay the bottom layer on a baking sheet. The onion will be fried directly on the duck fat.

We chop white cabbage, as if for salting, sprinkle it with cumin seeds. Add salt and squeeze with your hands so that the cabbage starts up the juice. Dilute citric acid in a small amount of water, pour cabbage. This will be the second layer after the onions on the baking sheet.

We also chop the carrots thinly, salt, mix with cabbage and cumin. Spread on a baking sheet in an even layer. Vegetables absorb fat very well, but shrink in volume in the oven, so you need to put more of them.

You can take any apples, even sweet ones, in this case they were winter, sour, with a green peel. They do not need to be peeled from the peel, only from the seeds. Cut into slices 5 mm thick. Spread over cabbage.

Apples in the oven decrease in size, therefore, the amount in raw form must be multiplied by two.

Thoroughly coat the unfolded duck with salt and spices from the inside. We also coat the skin on the front side. Grind all spices to a powder. Mustard seeds are especially good in this mixture. We lay the carcass until the fat is down so that it melts on the cabbage. We put the baking sheet with the duck on the cabbage in the oven on the second level. We set the temperature in the electric oven to 175 degrees with the thermocirculation mode. If the weight of the duck is greater and bones remain inside, more time should be given.

In the oven, after half an hour, turn the duck skin down. We mix the cabbage with carrots and onions evenly, they have already begun to fry in the duck fat that dripped from the duck. When the duck body is well baked from the inside, turn it back over. Dissolve sugar in cold water. Brush on the skin. We put the duck to bake. Cabbage with onions and apples must be periodically shoveled, otherwise the center will be damp and the edges will burn.

In the oven, duck meat in an expanded form, without bones, was baked in 90 minutes. The carcass from heating began to decrease in volume. The onion quickly begins to burn, so it had to be raked under the carcass. When cooling, most of the fat from the baking sheet is absorbed into the cabbage. The duck was well browned. Take out of the oven while hot.