Duck with apples

Defrost the duck. Ideally, do it naturally, trying to avoid defrosting in water or etc. The best option is to defrost it in the fridge – this will make the least impact of freeze/unfreeze on the meat. However, it takes time. If you have no chance, then unfreeze it at the room temperature. Wash out the duck and dry with paper towels.

Remove the core from apples and slice them.

Put 1 tea spoon of ground black pepper and 1 tea spoon of salt in the palm and mix up. Rub the duck from inside with this mixture. Then put apples inside. It is better to compact them well, otherwise you’ll insert just a little. Then clamp the skin with rump in a proper way for you. Sometimes, I stitch up but pin with skewers more often. You may pin with toothpicks but they hold worse.

Now make the same mixture to coat the surface of the duck. Be careful with salt because together with underskin fat it will go first to the baking pan and our sauerkraut might be incredibly sour. We are going to pour the duck, so it will take the salt.

Rub the duck with olive oil and put it into a baking pan on the spine. Pour the hot water from the kettle to cover the bottom flat for 1 mm. Make some punctures on the breast skin to help the fat melt.

Put the duck in the oven pre-heated until 190 degrees for 1 hour. Every 15-20 minutes take it out and pour with evolved juice.

In one hour take it out, pour once again and put sauerkraut in the edges. Decrease the temperature of oven until 150 degrees and bake for one hour more. Keep on taking it out every 15-20 minutes, mix up sauerkraut and pour the duck with bottom juice.

Such a beauty we have. You may serve it to the table as a whole because it is very soft and it won’t be difficult to cut.

Certainly, do not forget to put sauerkraut and apples into each plate.