Stuffed Duck on a Bed of Sauerkraut

Darth Vader
"There must be something magical about the combination of rice and sauerkraut since all fowl keep insisting on landing in the tray with them..."
Preparation40 min.
Cooking140 min.
Тotal180 min.
Be the first to cook this recipe
  • Views59
  • Views per month1
  • Views per week0
  • Rating5 out of 5


  • duck - 1
  • rice - 1 cup
  • water - 3 cups
  • sauerkraut - 1 head
  • oil - 1/2 cup
  • onions - 2 heads
  • offal - gizzards, livers and heart
  • butter - 1/2 cup
  • salt - to taste
  • savory - to taste
  • black pepper - to taste
  • paprika
  • mushrooms - 7 oz (200 g)
  • walnuts - 2/5 cup (100 g)
  • raisins - 2/5 cup (100 g)
  • water - 1 cup, for baking in the tray


Clean and wash the duck well inside and out. Salt it everywhere.

Prepare the stuffing as follows: wash the rice, put it in a pot of slightly salted water and boil until nearly ready. Rinse in a colander under running water.

Wash the onions, gizzards, livers and heart, add the rice, raisins, walnuts and stir everything with the oil, a pinch of savory, a little black pepper and salt to taste. Stir very well.

Stuff the duck and sew it closed so the filling doesn't leak out during baking. Put small dabs of butter under the duck's skin.

Cut the sauerkraut into pieces and stir with a little oil and paprika. Pour it into the tray, place the stuffed duck on top. Pour in 1 cup water.

Cover the tray with foil, press well on all sides. Put the tray in a preheated 392°F (200 °C) oven. Once the meat is completely cooked, remove the foil and leave the meat to crisp on top, so the duck's skin turns golden.

Serve each plate of meat with a little filling and a little sauerkraut. Try something new and enjoy the taste.

Bon appetit!


5 1
4 0
3 0
2 0
1 0
Give your rating:



Be the first to comment