Duck on sauerkraut

Name: Duck on sauerkraut
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 1/2 Pot of thyme; 4 Onions; 1 Duck (2-2.2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 glass (400 ml) Duck or poultry stock; 1 TABLESPOON butter/margarine; 1 can(s) (850 ml) Sauerkraut; 1/8-1/4 l White wine (Riesling); 150 g Whipped cream; 1-2 TEASPOONS Cornstarch

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

1/2 Pot of thyme
4 Onions
1 Duck (2-2.2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 glass (400 ml) Duck or poultry stock
1 TABLESPOON butter/margarine
1 can(s) (850 ml) Sauerkraut
1/8-1/4 l White wine (Riesling)
150 g Whipped cream
1-2 TEASPOONS Cornstarch

Directions

1
Wash the thyme. Peel onions, chop 3 roughly. Wash the duck, dab dry. Season inside with salt and pepper, outside only with pepper. Fill with 2-3 stalks of thyme and half onion pieces.
2
Put the duck on the fat pan. Spread the rest of the onion pieces and thyme around it. Pour on approx. 1/8 l water. Roast in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 2 1/2 hours. Add the stock little by little
3
Chop 1 onion and sauté in hot fat until transparent. Sauté the cabbage for 5-10 minutes. Deglaze with wine and cream, bring to the boil. Cover and stew for about 30 minutes. Season to taste with salt, pepper and sugar
4
Spread the duck with strongly salted cold water about 10 minutes before the end of the roasting time. Then fry at high heat until crispy and keep warm. Sieve the stock. Dissolve the roast with a little hot water and add. Degrease the stock and bring to the boil. Stir the starch with 2-3 tablespoons of water until smooth and thicken the stock. Season to taste. Carve the duck and serve with the cabbage. Serve with cranberries and croquettes or boiled potatoes