Classic Duck with Sauerkraut (Патица с кисело зеле)
Традиционно ястие · Bulgarian
A traditional Bulgarian dish featuring a whole duck roasted until tender and juicy, served atop a bed of slow-cooked, flavorful sauerkraut. The duck fat renders into the sauerkraut, creating a rich and savory combination.
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Съставки
- Whole duck1 (approx. 2 kg)
- Sauerkraut1 kg
- Onions2 medium
- Carrots1 large
- Garlic4 cloves
- Bay leaves2
- Juniper berries5-6
- Smoked paprika1 tsp
- Caraway seeds1 tsp
- Vegetable oil or duck fat2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Preheat oven to 180°C (350°F). Rinse and pat dry the duck. Season generously inside and out with salt and pepper.
- 2
Chop onions, carrots, and garlic. Rinse the sauerkraut if it's too sour, then drain well. In a large oven-safe pot or Dutch oven, heat oil or duck fat over medium heat. Sauté onions and carrots until softened, about 5-7 minutes. Add garlic and sauté for another minute.
- 3
Add the drained sauerkraut, bay leaves, juniper berries, smoked paprika, and caraway seeds to the pot. Stir to combine. Place the seasoned duck on top of the sauerkraut mixture.
- 4
Add about 1/2 cup of water to the pot. Cover tightly with a lid or foil.
- 5
Roast in the preheated oven for 2.5 to 3 hours, or until the duck is tender and cooked through. Baste the duck with its own juices every 45 minutes. If the sauerkraut becomes too dry, add a little more water.
- 6
Remove the lid for the last 30 minutes of cooking to allow the duck skin to crisp up. Let the duck rest for 10-15 minutes before carving. Serve the carved duck over the cooked sauerkraut.
