Recipe for duck with sauerkraut in the oven. How to cook duck with cabbage in the oven

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.

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.

Prepare the necessary ingredients.

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

Wash the champignons well, cut into thin slices and place 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).

Place the mushrooms in a bowl with the cabbage and apples, stir.

Wash the duck well inside and out. Dry with paper towels and thoroughly rub the entire carcass with salt and spices. Peel the garlic, cut into thin slices and place 2 cloves inside and the rest under the skin (with the sharp tip of a knife, make cuts in the skin of the duck and insert the garlic).

Fill the duck's belly with sauerkraut, mushrooms and apples. There is no need to compact it too much, otherwise the bird may rupture while baking in the oven.
Using thread and a sewing needle, sew up the belly of the duck. Place the duck stuffed with sauerkraut and a sprig of rosemary in a baking dish and place in an oven preheated to 180 degrees.

Every 15-20 minutes it is necessary to baste the duck with the fat that 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 and brush the duck with it. Send the bird back to the oven and bake until nicely browned (literally 5-10 minutes).

Serve the juicy, aromatic and very tasty duck after removing the thread.

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

Bon appetit! Cook with love!

If the duck is well-fed and not old, then its meat is tender and tasty. This duck can be baked in the oven or fried on a grill, or made into pilaf, stewed potatoes or cabbage.

It doesn't take much time to prepare stewed cabbage. The main thing is to ensure that the duck meat is completely cooked.

Duck stewed with cabbage: subtleties of cooking

• If the duck is fatty, do not fry it in oil. Her own fat can handle this quite well. There are two options for using duck fat.
• In the first case, the fat is trimmed from the duck, chopped finely, and placed on a hot frying pan. The fat is rendered, leaving only cracklings. They are removed, and the fat is poured into a jar and used as needed.
• In the second case, pieces of duck carcass are placed on a dry hot frying pan and fried evenly on all sides. At the same time, the fat is also rendered, and the meat is covered with a golden brown crust. Other ingredients continue to be fried in duck fat.
• An “aged” duck must first be soaked in the marinade. This could be water with vinegar or citric acid, wine, ketchup, even tomato juice. In this case, take into account the desired color of the finished dish, because tomato or ketchup will give the cabbage a reddish color.
• All vegetables are added to the duck when it is almost ready. First add those vegetables that take longer to cook, then add the rest. Cabbage cooks quickly. But you need to take into account its type. Winter varieties have dense leaves, so this type of cabbage requires longer stewing. Young cabbage is cooked in literally 7-10 minutes.

Duck stewed with cabbage and cumin

Ingredients:

• duck – 0.8 kg;
• cabbage forks - 1 kg;
• onions – 2 pcs.;
• carrots – 1 pc.;
• cumin – 0.5 tsp;
• bay leaf – 3 pcs.;
• peppercorns – 10 pcs.;
• tomato paste – 2 tbsp. l.;
• sugar – 0.5 tsp;
• salt - to taste.

Cooking method

• Cut the prepared duck into pieces.
• Peel the carrots and onions and wash them. Chop the onion into half rings, cut the carrots into large strips.
• Free the cabbage from the top wilted leaves, wash, cut into several parts, remove the stalk. Chop thinly into long ribbons.
• Place pieces of meat into a hot cauldron and fry on all sides. Add onions and carrots, stir, sauté in the separated fat. Add tomato paste and sugar. Fry everything together for a few minutes.
• Fill the contents of the cauldron with hot water, add salt and pepper, close the lid, reduce the heat to low, and simmer the duck for 40 minutes.
• Increase the heat under the cauldron, add cabbage. It may take up your entire cauldron, but after a few minutes of simmering under the lid, its volume will decrease. After that, stir it by adding cumin and bay leaf. Cook the cabbage over low heat until soft.

Hungarian duck stewed with sauerkraut (in the oven)

Ingredients:

• duck – 1 kg;
• pork belly – 150 g;
• smoked sausage – 150 g;
• sauerkraut – 500 g;
• sour cream – 200 g;
• onions – 2 pcs.;
• salt - to taste;
• greenery.

Cooking method

• Wash the duck and dry with paper towels. Trim the fat.
• Peel the onion, rinse with water, cut into half rings. Finely chop clean greens.
• Rinse the cabbage with cold water and squeeze.
• Cut the brisket into slices, sausage into circles.
• Place pieces of duck fat in a hot saucepan, melt it, remove the cracklings. Add duck pieces and fry until golden brown on all sides. Remove meat to a plate.
• Fry the onion in the remaining fat until golden brown. Add dill and cabbage. Place pieces of meat, brisket, and sausage on top. Pour hot water into the saucepan so that it reaches only half the level of the cabbage, add salt.
• Cover the saucepan with a lid or foil and place it in an oven heated to 200°. Simmer until the duck is tender.
• Remove the lid or remove the foil, pour sour cream over the duck, sprinkle with dill, put it back in the oven and bake at high temperature for 10 minutes (without the lid).
• Place a piece of duck, brisket, sausage on a plate, and place cabbage next to it. Sprinkle with herbs.

Duck stewed with fresh and sauerkraut (in a slow cooker)

Ingredients:

• duck – 0.8 kg;
• fresh cabbage – 500 g;
• sauerkraut – 500 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• bay leaf – 2 pcs.;
• black peppercorns – 10 pcs.;
• salt - to taste;
• ground red pepper - a pinch;
• cumin – 0.5 tsp.

Cooking method

• Wash the duck, cut into portions, at the same time cutting off excess fat.
• Rinse the cabbage forks in water, remove the limp outer leaves, cut into pieces, cut out the stalk and hard thickenings. Chop finely.
• Rinse the sauerkraut in cold water and squeeze well.
• Peel the carrots and onions, wash them, cut into strips.
• Place duck fat in the multicooker bowl and turn on the “Fry” mode. Fry the fat until it turns into cracklings. Remove the cracklings. Place duck pieces in a bowl and fry well with the lid open until golden brown.
• Add onions and carrots and stir. Fry for 10 minutes.
• Pour in a glass of hot water, add a little salt and peppercorns. Lower the lid. Switch the multicooker to the “Soup” mode, simmer the duck until soft – about 40-50 minutes.
• Turn off the multicooker. Open the lid and add fresh cabbage. Turn on the “Fry” mode and cook for 10 minutes with the lid closed. The cabbage will become limp, reduced in volume, and lightly fried.
• Add sauerkraut. Add cumin, pepper, bay leaf. Stir.
• Switch to the “Extinguishing” mode. Cook for 30-40 minutes. 10 minutes before the end of stewing, remove the bay leaf and taste the cabbage to see if there is enough salt.
• Sprinkle the finished duck stewed with cabbage with chopped dill.

Note to the hostess

Even a novice housewife can cook stewed duck with cabbage. But you need to remember that you can’t put a lot of oil in dishes with duck - most often you can do without it altogether. You also need to simmer the duck until the meat is completely softened.

Cabbage loves almost any herbs and spices, so you can choose them to your liking. They are added to the dish 15-20 minutes before cooking, so that they have time to impart their flavor to the cabbage and duck.

For a family Sunday lunch or for a holiday feast, today I offer an excellent option for a chic dish - baked duck with sauerkraut in the oven. The preparation and cooking process will take some time, but the result is worth it. The duck turns out very tasty and aromatic. Sauerkraut not only absorbs duck fat well, but also makes an excellent side dish in this dish. Additionally, you can bake potatoes and other vegetables with the duck for an additional side dish.

This recipe uses sauerkraut and cranberries for stuffing. This is the secret you must remember. The fact is that the acid in cabbage perfectly softens the flesh of the bird, making it juicy and tender. In those recipes for cooking duck where there is no sauerkraut, you should definitely use any other acidic product - oranges, lemons, apples, apple cider vinegar or wine vinegar.

Taste Info Poultry main courses

Ingredients

• sauerkraut with cranberries - 400 g;
• duck (2.1 kg) - 1 pc.;
• salt - 1 tbsp. l.;
• honey or sugar - to taste;
• spice mixture for meat or chicken - 2 tbsp. l.;
• ground fenugreek - 1-2 tsp;
• potatoes for side dish - 500 g;
• vegetable oil - 3 tbsp. l.

Preparation time: 2 hours. Cooking time: 2 hours. Yield: 4-5 servings.

How to cook stuffed duck with sauerkraut in the oven

First, prepare the duck. Rinse the carcass thoroughly and pat dry with paper towels. Next, inspect and remove any remaining small feathers and lint.

Turn the duck upside down and carefully cut out the internal glands from the tail; they give a not very pleasant smell when roasting.

Choose aromatic spicy spices for the duck. Here you can choose spices to suit your taste. This time I used a chicken spice mixture of basil, zest, red pepper and juniper. I will also use ground fenugreek to marinate the duck; this spice is great for meat.

Mix all the spices in one container, add a handful of salt and vegetable oil (2-3 tbsp. L). Using your hands, thoroughly coat the duck with the spices inside and out. Cover the duck with film and put it in the refrigerator for an hour. The longer the duck is marinated, the tastier it will be.

To stuff a duck, use pickled duck with any fillings. This time I have cabbage with cranberries. To add some spice to the cabbage, you can add a little honey (2 tbsp.) to it.

Turn on the oven to heat up to 180-190 degrees. Remove the marinated duck from the refrigerator and fill its belly tightly with sauerkraut. Secure the belly with a toothpick or thread so that the filling does not fall out during baking. You'll have to do a little more magic on the carcass itself. Make a cut under the wings and insert the ends of the wings into it. Then tie the bird carcass with thread or twine to secure the wings tightly to the body.

Prepare potatoes for baking if desired. Rinse and cut the potatoes into slices or slices, sprinkle with spices and lightly sprinkle with vegetable oil.

First place the potatoes in a baking bag and place the duck on top of it. Tie the bag with the ingredients well and put it in the oven.

Baking time will depend on the weight of the bird. Approximately 1 kg of duck weight requires 1 hour of baking in the oven. To prevent the carcass from burning on top, place it in the middle position of the oven. Before removing the finished duck from the bag, let it cool slightly - about 10-15 minutes. Then remove the twine. So the stuffed duck with sauerkraut is ready in the oven in the sleeve.

To serve, place the duck on a wide platter, with baked potatoes and any pickled or fresh vegetables on the side as desired.