Duck with sauerkraut

Duck meat is dryish, but fatty layer compensates it with interest. Just you can not fry it, you get a dish that looks like rubber, but to put out and bake with minced meat - that's it. Especially if minced meat from cabbage.

Recipe duck with cabbage requires a minimum number of products, namely:

• About 600 g of sauerkraut;
• 600 g of fresh cabbage;
• 150 g of brisket;
• 1 onion;
• Prunes - to taste;
• 2 apples.

It will be a stuffed duck with cabbage. Before you start cooking, you need to prepare it. From the carcass remove the brisket and spine (it can be left - it is not necessary). And the white meat is removed, so that it does not dry out, in which case it will be possible to do something different from it, no less delicious. Therefore - cut out the breast and cleaned it until the next cooking.
Now the duck itself needs to be rubbed with salt and pepper and cut off excess fat. Also remove the last phalanx of the wings. Set aside the carcass - let it lie down while we prepare the stuffing.

Although our duck with sauerkraut, minced meat is often mixed. This is necessary sauerkraut with fresh. The proportions depend on how much you love. Or on the quality of the cabbage itself - if it's completely sour (and it happens), then add more fresh. It takes from a third to a half of the entire amount of minced meat.
Cabbage (not sauerkraut) finely chopped and beat with boiling water. If it is bitter, steal with boiling water for about 10 minutes. This is not always the case, so it is not necessary to soak cabbage with boiling water every time. To decide, just taste and it will become clear.

We clean the onion and cut it into half rings.

In a deep frying pan, heat any vegetable oil and fry our cut onions in it. Fry the onion until it is transparent. Add the sauerkraut, and start to simmer for about 40 minutes on a slow fire. Just make sure that it does not change its color and is not fried. In the middle of the stew, add fresh cabbage. Minutes for five to readiness to add salt to taste and prunes, as much as you like. We took just a few pieces. It must first be soaked before softening.

They removed it from the fire and crumbled apples there. Stir, now the turn of the brisket. Again stirred, tried for salt-sugar, if necessary, still salted. A duck with sauerkraut is filled with a cooled minced meat, so you need to give it a little to stand.

Now take the duck. Peel often pierce with a sharp object (for example, a toothpick). We do this so that when baking from the duck, fat will flow out. Otherwise, the bird will turn out to be fat. But do not pierce the meat - otherwise the puncture sites will dry out.

When the filling is cold, start stuffing the duck. It should not be very tightly packed, so that during the cooking the carcass simply does not burst. Although, this is also an amateur. It can even be specially planned, the skin after all bursts not at the beginning of baking, but almost at the end. Therefore, the forcemeat is already sufficiently saturated with fat and keeps the shape, as if it were in a duck, and covered with such a ruddy pea. If you do not like it, just do not ram it.

Prepared a bird put in a deep baking sheet or brazier. Preliminarily, you can sew the thread with stuffing and thread the legs.
Before the duck with sauerkraut goes into the oven, heated to 200C, it needs to be poured with 1 glass of water. Every half an hour, or as necessary, it will be necessary to drain the resulting fat from the duck. Bake in oven until ready. Usually it takes from 1.5 to 3 hours depending on the size of the bird. In order for our dish to have a ruddy and beautiful crust, it is necessary at the end to grease it with honey, previously slightly diluted in water (a spoonful of water per spoon of honey, if honey is very thick, more water will be needed). So you can repeat two or three times, then a duck with sauerkraut will have an attractive and appetizing appearance.