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Before cooking, the duck must be marinated. Professional chefs claim that the longer it is marinated, the more tender and juicy the meat will be. The best option is to leave the duck in the marinade overnight. Do not stuff the bird to the brim, so that the duck skin does not burst during cooking.

Step 1

Marinate the duck. In a deep bowl, combine vegetable oil, garlic, salt, sugar and pepper. Stir until the sugar dissolves. Coat the duck inside and out with the marinade. Wrap in cling film and refrigerate for at least 120 minutes.

Step 2

Prepare the filling. Heat the oil in a frying pan. Add the onion. Fry until translucent over high heat. Add the apples and sauerkraut to the onion. Pour in the wine and sprinkle with sugar and spices. Leave this mixture to simmer over medium heat for 10 minutes, stirring occasionally. Cool the filling.

Step 3

Bake the duck. Take the duck out of the refrigerator. Remove the marinade from its surface with a napkin. Stuff the bird with the stuffing, fasten the belly with toothpicks. Transfer the duck to a baking dish. Cover with foil and put in the oven. Bake at 200 degrees for 120 minutes. Remove the foil and pour the fat melted in the dish. Put in the oven for another 15 minutes.