Duck stuffed with sauerkraut

Defrost the duck, gut it, pluck it, and scorch it if necessary. Trim off the tail and any excess fat around the neck.

Wash the carcass thoroughly with cold running water and dry with a paper towel.

In a small bowl, mix the seasonings: salt, black pepper, ground paprika, oregano, and dried rosemary. Pierce the duck skin frequently with a sharp knife and make slits in the breast. Rub the duck inside and out with the seasoning mixture.

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

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

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

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

We stuff the duck carcass with cabbage and quince.

Pin the opening with wooden skewer sticks or sew with kitchen twine. Wrap the wings in foil to prevent them from burning. Grease a baking sheet with vegetable oil and place the stuffed chicken on the baking sheet.

Preheat the oven to 200 degrees Celsius. Place the baking sheet in the oven and cook for 1.5 hours. Periodically baste the duck with the rendered fat during cooking.

After 1.5 hours, remove the baking sheet from the oven and arrange cherry tomatoes, thyme sprigs, and sliced ​​leeks around the duck. Drizzle the duck fat over the tomatoes and onions and return the duck to the preheated oven under the grill.

Bake for 15-20 minutes under the grill. Enjoy.