Duck with sauerkraut and prunes, baked in beer
8 servings
110 minutes
This recipe for duck with sauerkraut and prunes, baked in beer, is a true hymn to Russian cuisine. Its roots go back to village traditions where the combination of fatty meat with sweet-and-sour ingredients creates a harmony of flavors. The duck, infused with the aroma of beer, becomes tender, while the cabbage and prunes add a tangy sourness and sweetness. Baking makes the meat juicy, and the rich sauce is a perfect complement to this dish. Such a recipe is great for festive gatherings as it combines depth of flavor with the rich history of Russian gastronomy. It can be served with mashed potatoes or fresh vegetables to highlight the dish's vibrant notes.
1
Wash the prunes, pour boiling water over them for 10 minutes, and drain in a colander.
- Prunes: 100 g
2
Thoroughly squeeze and chop the sauerkraut. Fry the cabbage in butter for 3 minutes.
- Sauerkraut: 500 g
- Butter: 1 tablespoon
3
Mix the cabbage with half of the prunes.
- Prunes: 100 g
4
Rub the prepared duck with salt and pepper. Place the duck breast side down on the bottom dish of the steamer and cook for 15 minutes on each side.
- Duck: 2 kg
- Salt: to taste
- Ground black pepper: to taste
5
Remove the duck and drain the released duck fat.
6
Stuff the duck with cabbage and prunes, secure the cut with a wooden toothpick, and tie the legs with twine.
- Sauerkraut: 500 g
- Prunes: 100 g
7
Place the duck in a deep baking dish and pour beer over it.
- Beer: 200 ml
8
Roast the duck in the oven at 170 degrees for about 1.5 hours.