Duck on fruity sauerkraut

Name: Duck on fruity sauerkraut
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 duck ready to cook (approx. 2.5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Vegetable Onion; 2 TABLESPOONS Oil; 1 can(s) (850 ml; drained 720 g) Wine Cabbage; 1-2 Bay leaves; 1 TEASPOON Juniper berries; 1 TEASPOON Peppercorns; 2 sour apples; 2 TABLESPOONS Lemon juice; 3 Stem(s) flat leaf parsley; 1/2 bunch Oregano; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 duck ready to cook (approx. 2.5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Vegetable Onion
2 TABLESPOONS Oil
1 can(s) (850 ml; drained 720 g) Wine Cabbage
1-2 Bay leaves
1 TEASPOON Juniper berries
1 TEASPOON Peppercorns
2 sour apples
2 TABLESPOONS Lemon juice
3 Stem(s) flat leaf parsley
1/2 bunch Oregano
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash the duck and pat dry. Rub vigorously with salt and pepper inside and out. Close the opening of the duck with a wooden skewer and tie up with kitchen string. Tie up wings and legs as well.
2
Fry on the fat pan in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 2 hours. If desired, scoop with the forming fat from time to time. In the meantime, peel and chop the onion.
3
Fry in hot oil. Pluck the sauerkraut slightly. Add bay, juniper berries and peppercorns and braise for about 130 minutes. In the meantime wash the apples. Cut 2 slices from the middle of each, sprinkle with lemon juice and place on the duck about 10 minutes before the end of the roasting time.
4
Cut out the core of the remaining apples. Roughly dice the pulp and add to the sauerkraut after 20 minutes. Wash the herbs and chop them coarsely, except for a few leaves for garnishing. Serve vegetables and duck sprinkled with herbs and garnished.