A delicious recipe for all strawberry lovers!
The meat of a female bird is juicier, but that of the drake is more flavorful.
Rinse the duck and remove the excess fat from the abdominal cavity. Cut buns without rind into cubes and soak in a little water.
Clean and cut off giblets. Squeeze the buns and mix with the giblets, grated egg, apple, raisins and chopped parsley. Season the stuffing heartily and stuff into the belly cavity form. Tie the belly cavity.
Put the duck on a baking tray, add 500 ml of water and cook in a hot stove at 220 °C for 90 minutes. Water the duck frequently during cooking.
Wash and squeeze the sauerkraut. Crush the spices and put them into sachets. Heat duck fat in a large saucepan. Cut the onion into half rings and let them fry in the fat without coloring. Add sauerkraut, white wine and clear soup. Cover the pot with a lid and cook for 15 minutes.
In between stir the cabbage well. Remove the seasoning. Bind with butter and season with salt and freshly ground pepper.
After cooking time, remove the duck from the stock and strain the stock. Remove the fat, add the thyme leaves and the whipping cream. Bring to the boil and simmer. If necessary, thicken the sauce with a little bit of cornstarch. Season with the brandy.
Cut the duck into pieces. On each plate put a little bit of stuffing a part of the leg and breast on the sauerkraut.
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