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!

Duck with cranberry sauce

The chef of the G&M restaurant offers a simple duck recipe in the German tradition. Duck, which loves sweets, can simply be baked in the oven and served with cranberry sauce. You can improve the dish by stuffing the bird with sauerkraut, cranberries and sugar before baking.

RECIPE FOR DUCK STUFFED WITH CABBAGE

NECESSARY:

1 duck
Salt to taste
Pepper to taste

For the sauce:

200 g cranberries
100 g sugar
500 ml water
1-2 tbsp. l. starch

For filling:

500 g sauerkraut
200 g apples
100 g cranberries
50 g sugar

Sauerkraut

Dmitry Savinkov

Chef at G&M Restaurant

If you cook stuffed duck, you will be able to fully appreciate its original taste: during cooking, the duck gives off its fat, and the cabbage filling becomes unusually aromatic.

Ingredients for preparing stuffed duck

HOW TO COOK:

Duck with cranberry sauce:

1. Sprinkle the duck with salt and pepper and leave in the refrigerator for 2-3 hours.

2. Place the duck in a preheated oven (200°C) for 1-1.5 hours. Baste the duck with rendered fat every 20 minutes. Bring until golden brown and turn off the oven.

Duck stuffed with cabbage

3. Rub the cranberries with sugar, add 500 ml of water and boil to ½ volume, strain through a sieve and add starch to thicken the sauce. Serve ½ or ¼ duck with sauce.

Step 1: prepare the duck.

We thoroughly wash the duck on all sides under running warm water and then place 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 section. We also make sure to remove the coccygeal gland, since during baking it produces a lot of fat, and we don’t need that. Next, by inserting a clean hand into the carcass, we separate the skin from the pulp. Now we briefly leave the component directly on a flat surface and proceed to preparing the marinade.

Step 2: prepare the marinade.


Pour hot mustard into a deep bowl, and also add ground dried oregano, nutmeg, rosemary, freshly ground black pepper and salt. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. That's it, the marinade is ready!

Step 3: marinate the duck.


With clean hands, rub the prepared marinade on all sides of the duck. Now we transfer the bird to a container or place it in a baking bag. If you use 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: prepare the apples.


Wash the apples well under running warm water and place on a cutting board. Using a knife, cut the fruit into two halves and remove the seed box and stalk from each part. Now chop the ingredients into pieces and immediately move them 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 the sauce for the duck.


It is not necessary to prepare the sauce, I just like to pour it over the duck, so I decided to tell you about this dressing. So, first, pour the chicken broth into a medium saucepan and place on low heat. Attention: To make the liquid boil faster, cover the container with a lid.
Immediately after this, pour semi-dry red wine into the hot broth and bring to a boil again. Reduce the liquid by exactly half. Then pour the cream into the pan in small portions and at the same time mix everything with a tablespoon. Without ceasing to whisk, boil the sauce until it reaches the consistency of liquid sour cream and then turn off the burner. At the end, sprinkle the mixture with salt and freshly ground black pepper to taste and mix everything thoroughly again until smooth. That's it, the sauce is ready!

Step 6: cook the duck with cabbage in the oven.


When the duck is marinated, remove it from the container or bag and place it back on the cutting board. Now, with clean hands, stuff the bird with sauerkraut, alternating portions with apple slices. Important: Do not forget that it is also undesirable to stuff the duck too much, because during the baking process the filling may fall out onto the baking sheet and burn. Next, we fasten the belly with toothpicks, and then sew it up with culinary thread, threading it through the eye of the needle in advance. We do the same with the legs and wings.

Now we transfer the bird to a wire rack, which we place on a baking sheet in advance. This way, 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 preheat it to temperature 200 degrees. Immediately after this, we place our structure on the middle level and keep the dish there for as long as 30 minutes. After the allotted time has passed, carefully remove the baking sheet using oven mitts and turn the duck onto its stomach using a spatula and fork. We put everything back in the oven and time it another 45 minutes. Then we take out the baking sheet from there again, and turn the bird over to its original position, breast side up. Place the structure in the oven again and continue baking the dish for additional 15–25 minutes. After the allotted time, the duck should be covered with a golden crust and smell fragrant throughout the kitchen. Immediately after this, turn off the oven, and take out the baking sheet using oven mitts and set it 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 cooking thread. The dish can be served immediately at the dinner table, and in front of guests, cut it into portioned pieces so that their appetite will run wild. Attention: Don’t forget to pour red wine sauce into a gravy boat and invite your friends and family to pour it over the baked bird. Usually this dish is placed on a plate along with mashed potatoes, boiled rice or buckwheat porridge. Fresh or roasted vegetables also go great. In a word, whatever you like best.
Bon appetit everyone!

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

In addition to sauerkraut and apples, you can add prunes to the filling. This way the duck will have a pleasant sourness and smoky aroma;

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

This duck is best stored in a container with a tightly closed lid in the refrigerator itself, but no more than two days.

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, 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. This dish is recommended to be enjoyed 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.

Description: I bring to your attention a festive recipe for duck stuffed with sauerkraut, apples and onions. This traditional dish belongs to the original Russian national cuisine, in which baked poultry has always dominated the festive table. The dish has a delicate, juicy and breathtaking taste. The bright taste of sauerkraut stewed with apple compensates and neutralizes the fatty duck, and the duck complements the cabbage with its unforgettable aroma.

Cooking time: 140 minutes

Number of servings: 8

Purpose:

For lunch:
On the second

For the holiday table:
February 23
/ March 8
/ Valentine's Day
/ Birthday
/ New Year
/ Easter
/ Christmas

For dinner:
For hot dishes

Ingredients for “Duck with sauerkraut and apples”:

  • Onions - 6 pcs
  • Sauerkraut – 800 g
  • Apple (preferably sour varieties) - 5 pcs.
  • Dry white wine (100 ml for marinating duck (you can replace white wine with dry red wine), 150 ml for cabbage) - 250 ml
  • Vegetable oil - 4 tbsp. l.
  • Black pepper (ground) - 1 pinch.
  • Sweet paprika - 1 pinch.
  • Basil - 1 pinch.
  • Coriander (ground) - 1 pinch.
  • Curry - 1 pinch.
  • Marjoram - 1 pinch.
  • Salt (to taste)
  • Butter (can be replaced with vegetable oil) - 100 g
  • Water (100-200 ml, depending on the volume of the form.)
  • Duck – 2 kg

Recipe “Duck with sauerkraut and apples”:

First, let's prepare the duck. Trim off excess fat and remove the tail. When baking, the first phalanges of the wings burn very much, so I recommend cutting them off. In order for the duck meat to be juicy and aromatic, it must be marinated in advance. For the marinade, take 100 ml. dry wine (I used red), 2 tablespoons of vegetable oil, salt and spices. A pinch of ground black pepper, curry, marjoram, basil, coriander, sweet paprika. Mix our marinade, coat the duck inside and out, place the duck in a convenient container, pour in the rest of the marinade, cover thoroughly with cling film and put in a cool place to marinate for 12 hours (I leave it overnight). If you don’t have enough time, you need to marinate the duck for at least three hours.

Now let's prepare the filling. Finely chop the onion.

Fry the chopped onion in butter until golden brown; adding butter will give the filling a delicate creamy taste. Since not everyone in my family can use butter, I fry it in odorless vegetable oil.

Peel the apples and cut into cubes.

Add chopped apples to the fried onions. Squeeze the sauerkraut from the brine; if necessary, cut it into smaller pieces and add to the onions and apples. Add 150 ml of dry white wine to the filling and simmer for 10 minutes. You can add a little ground black pepper, without fanaticism.

Let the finished filling cool for some time. Then taste it for salt and spices, add if necessary. If you are preparing the duck for a big holiday, then the filling can be prepared in advance.
Stuff the duck with the prepared stuffing. I do not recommend tightly stuffing the stuffing into the belly of the duck, as the seam may burst during cooking. So, we stuffed the duck and we have some of the stuffing left, we will need it, and we sew up the belly of the duck with thread, if you want, you can tie the legs of the duck together, but I skip this step.

Take our baking dish and generously grease it with 2-3 tablespoons of vegetable oil. We put the rest of our filling on the bottom, and on top we place our stuffed duck with its belly facing up. Pour 100 ml of dry white wine and a little water into the mold. If your mold fits the duck quite tightly (like mine), add 100 ml of water; if the mold is larger, then add 200 ml of water. Wrap our pan tightly with baking foil and place in a preheated oven.

Bake the duck at a temperature of 180-200 degrees. within 2 hours. After 1 hour, I recommend looking into the mold and checking for the presence of liquid; as a rule, by this time the cabbage is already filled with duck juice; if necessary, add a little water so that the cabbage does not burn. 15 minutes before the end, remove the foil and bake the duck until golden brown, pouring the juice remaining in the pan over it. Be careful not to get scalded when opening the foil!

We take out our beauty, place it on a dish, put the filling next to it and decorate as desired.

This is such a beauty we have.

Bon appetit!