Duck with quince and sauerkraut
Description
The dish is prepared without unnecessary complications. Keep in mind that roasted duck should be served and enjoyed hot, as it does not taste good when cold! This dish is perfect for cold autumn and winter days, as quince and sauerkraut are readily available during this period. The finished dish can now be served.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can roast a whole duck or purchase duck parts from a meat shop.
- 2
Step 2
Rinse the sauerkraut in water and place it into a baking dish. Wash the quince surface to remove the fuzzy layer using the rough side of a sponge. Cut it into four parts, remove the seeds, and rinse. Slice the flesh into pieces and place it on top of the sauerkraut.
- 3
Step 3
Rinse the duck pieces, pat them dry with paper towels. Season with salt and pepper on all sides. Place them on slices of quince.
- 4
Step 4
Cover the baking dish with foil and roast the duck in a preheated oven at 200 degrees Celsius for about 40–50 minutes. Then remove the foil and brown the meat for another 5 minutes.
- 5
Step 5
Place the sauerkraut and quince on plates, then top with the roasted duck. Serve the dish hot.