Step 1: prepare the duck.

Wash the duck thoroughly under running water and place it on a cutting board. First of all, use a knife to remove excess fat from the carcass. Now we cut off the wings, legs, as well as fillets from the sternum and back. We check whether there is any fat or skin left on the frame, and also remove it if necessary.

Place the duck pieces on a cutting board and rub with clean hands a little salt and ground black pepper. When everything is ready, transfer the component to a medium bowl.

We also place the fat and skin on a cutting board and chop it into pieces. Then we transfer everything into a small bowl and leave it aside for a while.

Step 2: prepare the carrots.

Using a knife, peel the carrots and rinse thoroughly under running water. Then we put the component on a cutting board, cut it into thick circles and then move it to a clean plate.

Step 3: prepare the onions.

Peel the onions and rinse thoroughly under running water. Place the component on a cutting board and use a knife to cut it into several pieces. Attention: To prepare the dish, it is best to use small onions, which don’t even need to be chopped. Transfer the onion pieces to a free plate.

Step 4: prepare the garlic.

Place the garlic on a cutting board and, using a knife, lightly press down. Now we can easily remove the husks and move the cloves to a clean plate.

Step 5: prepare sauerkraut.

With clean hands, squeeze out the excess juice from the sauerkraut and place it in a colander. We rinse the component several times under running water so that it is not very acidic, and leave it aside for a while. Let the excess liquid drain from it.

Step 6: prepare the prunes.

We wash the prunes under running water and place them in a clean saucer.

Step 7: Prepare the raisins.

Pour the raisins into a deep bowl and rinse thoroughly under running water, each time draining the liquid from the container and filling it with fresh water. Then we leave the component aside for a while.

Step 8: cook country-style duck with sauerkraut.

Place the remaining duck frame in a large saucepan and fill it with regular cold water so that the liquid covers the component. Place the container on medium heat and cover with a lid. As soon as the water begins to boil, foam forms on its surface. Remove it with a slotted spoon and throw it away. Now reduce the heat and cook for 30–40 minutes. We should have a nice rich broth. After the allotted time has passed, turn off the burner and set the pan aside using oven mitts.

In parallel with the broth, we begin to prepare the dish itself. To do this, put a cast-iron duck pot or a small cauldron on medium heat. When the container is hot, carefully place pieces of fat and skin into it. We fry everything until we have light brown greaves that will float in the liquid fat. As soon as this happens, we take them out of the ducklings using a slotted spoon and throw them away, since we will no longer need them. Attention: The last equipment must be wiped of excess liquid in advance so that drops of water do not fall into the container and begin to hiss and scatter in all directions when interacting with fat.

Now place the duck pieces, skin side down, into the duck pot and increase the heat to high. Fry the component for 2–3 minutes. Immediately after this, reduce the heat to medium and use a wooden spatula to turn the meat over to the other side. We continue to prepare the dish for about 3 minutes.

Then we take out the bird pieces and put them back into a clean bowl. Using a ladle, pour some of the liquid fat into a separate container and leave it aside (it can be used to prepare other duck dishes). Attention: there should be about 100 milliliters. Now carefully place the carrot slices, onion halves and garlic cloves here. Fry the vegetables until a golden brown crust forms on the surface.
After a while, put the sauerkraut in the duck pot and mix everything thoroughly with a wooden spatula until smooth. Then add prunes and raisins, and top with pieces of duck, thyme sprigs and bay leaves. Fill everything with broth so that the liquid just covers the vegetables and sauerkraut. Leave the dish to boil over medium heat. Immediately after this, close the container with a lid and turn off the burner.
Meanwhile, preheat the oven to temperature 180 °C. We put the duck roaster on the middle level and cook the country-style duck for 2 hours. During this time, the meat will be saturated with the juices of vegetables, sauerkraut, and the aroma of spices. Considering that duck is considered a tasty but tough bird, you don't have to worry about that in this version of the recipe. The meat melts in your mouth, leaving an unforgettable aftertaste. After the allotted time has passed, turn off the oven, and take out the duckling pan using oven mitts and leave it aside to cool slightly.

Step 9: Serve country-style duck with sauerkraut.

Using a wooden spatula, transfer the finished country-style duck with sauerkraut to a special plate and serve it to the dinner table. It is recommended to enjoy this dish with boiled potatoes or rice.
Enjoy your meal!

To make it easier to remove meat from the duckling pan, you can also use special kitchen tongs;

Be sure to control the oven temperature so as not to dry out the meat;

In addition to sauerkraut, you can add pickled beets to the dish, then it will change color to light red and have a slightly changed taste and aroma.

For a festive feast I would like to offer an original version of baked duck. This 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 prepare stuffed duck, we will need:

Fresh medium-sized duck – 1 pc.
Sauerkraut – 250-350 g
Sweet and sour apples – 2 pcs.
Quince - optional
Onions – 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 side dish – 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. First sharpen the knife. Place the duck in front of you with its back facing up. Make a slit along the back with a knife. Now try to carefully run the knife along the skin of the duck.

2. Remove 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. The bone in the breast area can also be cut out or left. An important point when cutting and preparing a duck is the removal of glands from the bottom of the tail. Just carefully cut them off with a knife; they are the ones that emit an unpleasant odor when baking. Rinse the carcass with water and pat dry with paper towels. Rub the duck inside and out with salt. Grind a few cloves of garlic in a mortar and brush over the duck.

Duck filling:

4. Prepare the filling for stuffing the duck. Heat the frying pan and first add the chopped onion in half rings. Then add the squeezed sauerkraut to the onion. Warm everything together for about ten minutes.

5. Cut the apples and quince into cubes.

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

7. Since the filling has released quite a lot of its own juice, you need to add chopped white loaf crumb to it. It will absorb all the juices.

8. To add a piquant filling, add a handful of cumin, raisins, black pepper, and bay leaf. If desired, you can add a little honey to the filling to soften the sour taste of the cabbage.

How to stuff a duck:

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

10. Turn on the oven to 200 degrees. Cover a baking sheet with foil. Place the duck on the foil. To prevent the duck from burning on the bottom, you can place 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. Fill the duck tightly with the filling.

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

Roasting a whole duck in foil in the oven:

12. Cover the top of the duck with foil and place the baking sheet in the oven for 30 minutes.

13. Remove the duck and remove the top layer of foil. Take some of the rendered fat and meat juice from the baking sheet into a bowl. Then add a spoonful of honey and soy sauce (30 ml) to the bowl, squeeze out a clove of garlic. Using a brush, brush the duck with the resulting filling and place it, uncovered, in the oven for another 20-30 minutes, now at a temperature of 170 degrees. Every 10 minutes, brush the duck with the 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 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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Cabbage can be used either canned or prepared according to your own recipe.

To prepare stewed duck with sauerkraut, prepare the ingredients according to the list.

We clean the duck fillet from skin and excess fat, cut it into small pieces and fry it in sunflower oil. I stewed it extra because the duck didn’t want to become soft.

Chop the onion, garlic and carrots as desired, add to the meat and fry until relatively soft.

Then add cabbage, tomato paste and allspice to the cauldron. Simmer covered until the cabbage is soft.

Personally, I like the cabbage to remain quite crispy, so I simmer for only 10 minutes. You are guided by your preferences.

Let's pepper it. Salt if necessary and add sugar to taste (it neutralizes the sour taste of tomato paste).

At the very end, when the gas has already been turned off, add chopped herbs (in my case, dill). Mix well.

Prepare all the necessary ingredients. I use half a duck; it’s enough for a family of 3 people (and even with a small child). The duck should be washed thoroughly, removing all possible feathers.

If you use fresh cabbage, chop it with a knife or using a special grater. If you use sauerkraut, squeeze out the juice and rinse it. Please note: with sauerkraut the duck will be slightly sour. Place the cabbage in the bottom of a ceramic baking dish.

Place the duck on top, which you first rub with salt and pepper. Cut the apples into small cubes and place on and next to the duck. That's all, this is where the active stage ends. Place the duck in the oven for 1-1.5 hours (temperature - 170 degrees). The cooking time depends on the size of the duck, its age, and whether it is homemade or store-bought. Homemade duck takes longer to bake for 30-40 minutes - tested.

During baking, baste the top of the duck with the fat that has been released every 30 minutes, then it will turn out very juicy. Duck with apples and cabbage is ready! Serve it directly in the pan in which it was baked. And be sure to put not only meat on your plates, but also cabbage and apples; they also turned out incredibly tasty, soaked in duck fat!

Stuffed duck with sauerkraut and onions, baked in the oven, will decorate the holiday menu and will please your family. This traditional dish belongs to the national Russian cuisine, in which baked poultry has always occupied an important place. Duck stuffed with cabbage and onions has a juicy and delicate taste. Fatty duck meat harmonizes well with the taste of sour sauerkraut. To ensure that you get a juicy and tasty stuffed duck, we tried to write down the recipe for this dish, taking into account all the culinary nuances and with a step-by-step description of the processes.

How to cook stuffed duck

The recipe for stuffed duck is quite simple, but you need to know a few culinary secrets:

To prepare the bird for roasting, trim off the top wing bones. Then use a knife to remove excess fat from the meat and scald the bird with boiling water. At the end, dry it with a paper towel.

Choose a bird with light meat and thin skin - this means that it is young, and the meat will be soft and juicy.

To prepare the dish you will need the following ingredients:

• domestic duck weighing 2-3 kg;
• sour sauerkraut - 700 g;
• “Antonovka” apples - 10 pcs.;
• onions - 5 pcs.;
• butter - 200 g;
• garlic - 1 head;
• sunflower oil;
• dry wine;
• seasonings;
• salt and pepper.

Pickling

1. Soak the prepared poultry carcass in the marinade overnight.
2. To prepare a delicious homemade marinade, mix a mixture of seasonings (paprika, coriander, curry, marjoram, basil, pepper and salt) with a glass of dry red wine and 2 tablespoons of sunflower oil.
3. The resulting marinade should be coated with the duck carcass and placed in the refrigerator overnight. If you don’t have time, the marinating process can be reduced to 3-4 hours. Thanks to the marinade, excess fat is removed from the meat, and the stuffed duck becomes softer and more delicate in taste.

How to stuff a duck

There are many filling options for this dish. Each housewife has her own recipe. Mushrooms, olives, fried carrots and onions, potatoes, etc. are added to the filling. But in the classic recipe, the filling consists of apples, onions and sauerkraut.
The filling preparation process consists of the following steps:

1. Carefully squeeze out excess liquid from the sauerkraut.
2. Peel and finely chop the onion, fry it in butter.
3. Mix sauerkraut with onions.
4. Prepare apples - peel, core and cut into slices, mix with filling
5. Simmer the vegetables for 10 minutes, after adding 0.5 cups of dry wine.

How to stuff a duck

Duck stuffed with sauerkraut in the oven will turn out especially tasty if you coat the carcass with the remaining marinade and spices before baking. Let the filling cool. Taste it and add additional salt and pepper if necessary. Then put the finished stuffing into the bird carcass and sew the ends of the belly with thread. Be sure to leave some cabbage. Some housewives add sliced ​​potatoes and a few cloves of garlic to the traditional filling.

We will reveal to you all the cooking secrets so that your stuffed duck is unsurpassed. Pour a thin layer of sunflower oil into the duckling pan, add the remaining filling and apple slices. First you need to prepare 2-3 apples and cut them into slices. Place the stuffed bird on this pillow and pour a glass of water, also add 200 ml of wine. Cover the dish with food foil and bake in the oven at 200 ºС for 2 hours. After an hour, remove the foil and pour the juice and dry wine over the duck. The dish is considered fully prepared when a golden brown crust forms and the meat is easily pierced with a fork.