Tips For The Roasted Whole Duck Recipe with Sauerkraut
➡️ The roasted whole duck recipe is one of the delicacies that we can enjoy in autumn and winter, seasons when ducks become robust and have sweet and juicy meat.
➡️ Although some consider duck meat to be too fatty, if prepared properly, the roast duck in the oven is a delicacy that all gourmets adore! Therefore, the wonderful oven-roasted duck is one of my favorite food recipes and I prepare it whenever I have the opportunity. In fact, in many countries, roast duck is preferred instead of turkey and is cooked even for Christmas.
➡️ The roasted whole duck recipe can be prepared in many ways, with or without filling. Most people prefer sauerkraut because the pickled cabbage sourness compensates for the heavier and more succulent meat of the bird.
➡️ On this page I share the recipe for slow roast duck with sauerkraut that I often cook for the whole family. I mix the sour cabbage with apples and onions to get a more refined taste, which contributes to both the thyme and garlic introduced in the duck.
➡️ In order to get the perfect taste for the roast I make, I use commonly a more aromatic dry white wine such as Chardonnay or Muskat-Ottonel, for example. Of course, you can even cook roasted duck without wine if you do not have this ingredient or don’t want to use it.
➡️ My whole duck recipe is very easy to prepare, does not require many ingredients, and is ready in a very reasonable time for a more demanding main dish.
➡️ Once it’s ready, I recommend you cover the roast with foil (instead, you can simply leave it in the oven after you turn the heat off) and wait about half an hour to thoroughly soak the flavored juices in the meat before slicing it. I assure you that slow roast duck with sauerkraut will be magnificent!
➡️ Enjoy cooking slow-roast duck with sauerkraut from scratch!