Duck stuffed with sauerkraut

Defrost the duck, gut it, pluck it and nourish it if necessary. Cut off the tail, excess fat around the neck.

Thoroughly wash the carcass with running cold water, dry with a paper towel.

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

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

We spread sauerkraut in a bowl, fill it with cold water, then lay it on a sieve, rinse.

Quince cut in half, cut the core. Cut quince into large slices, add to sauerkraut.

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

We stuff the duck carcass with cabbage and quince.

We chop the hole with wooden sticks or sew with culinary thread. Wrap the wings with foil so as not to burn. We grease the baking sheet with vegetable oil, put the stuffed carcass on the baking sheet.

We heat the oven to 200 degrees Celsius. Put the baking sheet in the oven, cook 1.5 hours. During cooking, periodically water the duck with melted fat.

After 1.5 hours, we take out the baking sheet from the oven, spread the cherry tomatoes, thyme sprigs and leek, cut into rings around the duck. We water the tomatoes and onions with duck fat and again send the bird to the preheated oven under the grill.

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