Duck with sauerkraut in the oven; Russian cuisine recipes

Duck with sauerkraut in the oven - Russian cuisine recipes

Russian cuisine has a huge number of common dishes, one of them is baked duck with sauerkraut. And yes, I won’t let you into the kitchen with just one recipe. Well, let's get started.

Duck with sauerkraut and apples in the oven

To do this, we need a rather tasty dish:

Duck carcass - two to two and a half kilograms
Sauerkraut – half a kilo
Sweet apples – four hundred grams
Spicy Dijon mustard - tablespoon
Dried oregano, rosemary and grated nutmeg - a teaspoon each
Salt and black pepper - to your taste
Broth – 100 50 ml
Cream 20% – 100 ml
Reddish semi-dry wine – 100 50 ml

Let's start with cutting the carcass. There’s a gutted duck lying in front of you, but what can you do with it? Carcasses usually come with giblets inside, such as lungs, heart and liver. They need to be cut out and put on a plate.

It is also necessary to remove the neck, cutting it off along the vertebrae at the base. We will need it, like the giblets, for the broth. Next you need to cut off the wings at the joint, leaving only the humerus. We will also send them to the broth. We remove and discard the coccygeal gland.

We got rid of the unnecessary stuff, now let's move on to the main preparation. We need to carefully separate the skin from the carcass itself in the area of the fillet, legs and wings. This is done with your hands, smoothly passing your fingers between the skin and meat. Do not use a knife under any circumstances.

Now let's prepare the marinating mixture. In a deep bowl, mix Dijon mustard, oregano, nutmeg, rosemary and add salt. Apply this mixture to the meat under the separated skin and marinate in the refrigerator for three to four hours.

Wash the sauerkraut and squeeze it lightly. Wash the apples and cut them into slices. While stuffing the duck, take a small bunch of cabbage, “pack” a slice of apple into it and place it in the duck. You only need to stuff the carcass tightly at first; closer to the neckline, the skin should remain loose and close without tension.

The carcass is stuffed, now we fix the skin with toothpicks and sew them together with culinary threads in the form of a typical corset. We also attach the wings together with the legs so that the carcass has the most complete appearance.

In this form, we remove the duck to bake for 30 minutes, after which it will need to be turned over and thrown in the oven for another 40 minutes. After that, we turn it over again and let it cook for another 15 minutes.

But you can’t eat duck just like that; you also need a sauce for it. To do this, cook and strain the broth from the remaining duck parts. Pour wine into it and boil it by half. When the mixture boils, pour the cream into it evenly. Keep it on the fire until you get a mixture of watery sour cream, do not forget to salt and pepper the sauce.

Serve the finished duck roast with sauce, and be sure to enjoy the taste!

Duck stuffed with sauerkraut in the oven

Ingredients:

Duck - a carcass weighing two to three kilograms
Sauerkraut – half a kilo
Cranberries – 100 gr
Salt and pepper - at your discretion

We cut the duck literally in the same way as described above. Squeeze the cabbage and mix with 100 grams of cranberries. We stuff the duck with it. Rub a mixture of salt and pepper into the carcass. Place in an oven preheated to two hundred and fifty degrees, then reduce the temperature to two hundred.

The duck should be baked for about ninety to one hundred minutes. Every 30 minutes, baste the duck with the fat that has been rendered from it, this will preserve its juiciness.

You can serve the duck with any sweet and sour sauce and vegetables baked with sour cream.

Country-style duck with sauerkraut

Baked stuffed duck was mainly prepared in the countryside due to the availability of poultry, so the recipe is quite authentic. What do you really need?

Duck carcass - two to two and a half kilograms
Sauerkraut – kilogram
Onions - three medium heads
Carrot – 100 gr
Prunes – 100 50 g
Garlic – three cloves
Thyme – small bunch
Salt and pepper - teaspoon

We cut the duck into parts, remove excess fat and skin. We cut the meat from the skeleton, try to create it in one piece. We send the skeleton and wings to cook in broth. Melt the fat from the skin in a frying pan. We remove the skin and put the legs, breast and back meat into the fat. Fry over high heat for four minutes on each side.

Peel the onion and cut into slices. Cut the carrots into slices about a centimeter wide. Remove the meat from the pan and place the vegetables in their space, adding squeezed garlic to them. After browning the vegetables, add the cabbage to them and mix well, then add the prunes.

Place the fried duck parts on top of all this, add salt and pepper, and put thyme on top. Fill this with broth so as to cover the cabbage. Bring our dish to a boil and put it in the oven for a couple of hours at 100 eighty degrees. This duck will go well with boiled potatoes.

Duck legs with sauerkraut recipe

The thighs are a fairly fatty part of a duck carcass, but this can be a big plus by preparing them correctly.

Required components:

Duck thighs – eight pieces
Sauerkraut – one kilogram
Lemon - one big fruit
Water – one liter
Garlic – 6 cloves
Sugar - tablespoon
Salt - tablespoon
Pepper - to your taste
Vegetable oil – 40 g

Place the duck thighs in a deep container, fill with water, add salt, chopped garlic and the juice of a whole lemon. Mix everything well and put it in the refrigerator to marinate for about a day.

Wash the cabbage and squeeze lightly. Let it simmer in a deep bowl with the addition of sugar and vegetable oil. You can add a little water as needed.

After 30 minutes of stewing the cabbage, add the duck legs, sprinkle with pepper and salt, cover with a lid and set to bake for an hour and a half at 100 eighty to two 100 degrees. 10 minutes before the end of cooking, remove the lid, this will allow the meat to form a golden brown crust.

Secrets of making delicious stuffed duck

It's time to get a couple of duck skeletons out of the duck cabinets, or, more simply, to give you some tips on making duck with sauerkraut.

The connection between such products as duck and sauerkraut is not accidental. Duck is a fairly fatty bird. And too much fat can spoil the taste and texture of the dish. So sauerkraut came to the rescue, which, thanks to its own acidity, prevents fat from spoiling the dish. I won’t fool you with chemicals, but if you come across a rather fatty carcass, then use less washed and less pressed cabbage.

Another point concerns keeping duck meat juicy. When baking, it is important to place the duck in the oven, which is heated to a higher temperature than necessary, 50 or even 70 degrees. This will allow the meat to “close”, form a crust that will not let water out. Place the duck in a preheated oven and immediately set, so to speak, the operating temperature. While it drops from being too high, a crust will have time to form.

Excessive fat content of duck can also be covered with salads from new vegetables with high acidity. From tomatoes, for example. It’s also worth adding a light dressing to these salads.

To improve the taste of duck, it is best to marinate in an acidic environment. This will soften the meat and improve its taste and texture.

Experiment, try, enjoy. Enjoy your meal!

Duck stuffed with sauerkraut in the oven

For a homemade Sunday lunch or for a gala feast, I now offer a good option for a luxurious dish - baked duck with sauerkraut in the oven. The preparation and manufacturing process will take some time, but the result is worth it. The duck comes out very tasty and fragrant. Sauerkraut not only perfectly absorbs duck fat, but also turns out to be a good side dish in this dish. Additionally, you can bake potatoes and other vegetables with the duck for an additional side dish.

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

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.

Manufacturing

First, prepare the duck. Carefully wash the carcass and pat dry with cardboard towels. Next, inspect and remove the remnants of small feathers and lint.

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

Choose fragrant spicy spices for the duck. Here you can choose spices according to your taste. This time I took a mixture of spices for chicken from basil, zest, red pepper and juniper. I will also use ground fenugreek for marinating duck; this spice is excellent for meat.

Mix all the spices in one container, add a handful of salt and vegetable oil (2-3 tbsp. L). Carefully coat the duck with spices inside and out with your hands. 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 fillers. 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 inside does not fall out during baking. You'll still have to do a little 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 it. Tie the bag of ingredients tightly and place it in the oven.

The baking time for the goods 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, place baked potatoes and any pickled or fresh vegetables on the side as desired.

Duck stuffed with sauerkraut

Duck stuffed with sauerkraut is baked in the oven and comes out juicy, soft, and appetizing. We offer a step-by-step recipe with photos that makes it easy to prepare such a delicious duck for a festive table.

In this recipe, duck is baked with quince, sauerkraut, cherry tomatoes and leeks. Instead of quince, you can take sweet and sour green apples, it will also be tasty. The duck takes a long time to cook, but the end result is worth it!

How to cook duck stuffed with sauerkraut

We defrost the duck, gut it, pluck it and oil it as needed. Cut off the tail and excess fat around the neck.

Carefully wash the carcass with running cool water and dry it with a cardboard towel.

Mix seasonings in a bowl - salt, dark pepper, ground sweet paprika, oregano and dried rosemary. We often pierce the duck skin with a sharp knife and make cuts on the breast. Rub the carcass inside and out with a mixture of seasonings.

Mix a tablespoon of soy sauce and a tablespoon of honey and rub the duck with this consistency.

Place the sauerkraut in a bowl, cover with cool water, then place in a sieve and rinse.

Cut the quince in half and remove the core. Cut the quince into huge slices and add to the sauerkraut.

Sprinkle the filling with sugar (1-2 teaspoons).

We stuff the duck carcass with cabbage and quince.

We chop off the hole with wood sticks or sew it together with cooking thread. Wrap the wings in foil to prevent them from burning. Grease a baking sheet with vegetable oil, place the stuffed carcass on the baking sheet.

Heat the oven to 200 degrees Celsius. Place the pan in the oven and cook for 1.5 hours. During cooking, occasionally baste the duck with rendered fat.

After 1.5 hours, remove the baking sheet from the oven, place cherry tomatoes, thyme sprigs and leeks, cut into rings, around the duck. Pour duck fat over the tomatoes and onions and place the bird back in the preheated oven under the grill.

Bake for 15-20 minutes under the grill. Bon appetit.

Duck stuffed with sauerkraut in the oven

Now let's cook the festive duck with sauerkraut in the oven. It turns out to be a real main ceremonial dish for your guests.

This step-by-step recipe will show how duck meat and sauerkraut complement each other perfectly. The duck will turn out juicy due to the fact that at first we will cook it in foil, and later bring it to a beautiful golden brown crust in the open form.

Preparation time: 1 hour. Manufacturing time: 1.5-2 hours. Yield: 4 servings.

Ingredients:

domestic duck 1 pc. (weighing about 2 kg);
sea salt 2 tbsp. l.;
black pepper to taste;
sauerkraut 300-400 g;
raisins optional;
mustard 2 tbsp. l.;
fruit confiture 2 tbsp. l.;
garlic 3 cloves.

How to cook duck with sauerkraut

Prepare the duck. If it is a frozen bird, the next day transfer it from the freezer to the refrigerator and leave it to thaw naturally. Wash the carcass with hot tap water, and then pat dry with cardboard towels.

Trim off any belly fat, if any. Rub the inside of the belly of the duck with a mixture of salt and black pepper.

Trim the tips of the front wings.

Combine sauerkraut with raisins or lingonberries, or perhaps with apple slices.

Rub the surface of the duck with sea salt.

Combine mustard with fruit jam and grated garlic in a bowl. Coat the carcass with the acquired consistency.

Fill the duck tightly with sauerkraut.

Wrap in two layers of foil and place the package on a baking sheet. Heat the oven to 190 degrees and bake for 1.5 hours.

Unwrap the duck and place it again, now open, in the oven at a temperature of 170-180 degrees for 30 minutes.

Pierce the baked bird with a knife in the thickest place; clear meat juice should flow out of it. In this case, we can say that the duck is ready.

Leave the duck in the switched off oven for 20 minutes, and then place it on a serving dish. Garnish with fresh herbs and sauerkraut. By the way, while you bake the duck, you can also cook potatoes for an additional side dish.