Duck baked with sauerkraut and apples

Ingredients
duck weighing 2-2.5 kg.
1 kg. sauerkraut
3-4 apples
1 onion
250 ml. water
Salt, to taste
ground black pepper, to taste
Glaze
2 tbsp honey
2 tbsp vegetable oil
Cooking
1.Rinse the cabbage well and squeeze the cut.
2.Onion peel and cut into small cubes.
3.Apple peel and remove the core. Cut the apples slices.
4.Mix together the onion, cabbage and slices of apple.

5.Duck wash, dry and cut off the excess fat.
6.Chipped skin of duck (especially in the area of ​​the breast), a thin wooden or metal skewer. It is important to pierce the skin of not only touching the meat.
7.Rub the duck inside and out with salt and pepper.
8.Fill the duck stuffing. Put together a belly toothpicks or sew. Duck legs tied together.

9.At the bottom of the pan or deep utyatnitsu put the remaining cabbage with apples.
10.On top of the cabbage to put up the duck breast. Pour into a baking 150-250 ml. water.
Cover the pan with a lid or foil.

11.Roast duck in a preheated 200C oven for 1.5-2 hours.
12.Honey mixed with vegetable oil.
13.After a couple of hours to remove the duck from the roasting oven. Remove the foil and grease with duck glaze with a brush.
14.Return the duck in the oven and bake without foil or lid 20-25 minutes at 200C or until tender. Duck should be golden-browned and with a deep puncture knife around the legs should stand clear juice.

Bon Appetit!

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