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In order for the duck to retain the maximum amount of useful microelements, aroma and its delicate taste, it is recommended to cook it in a duck pan. This is a thick-walled metal oval-shaped dish. By the way, they are now also produced in glass.

Step 1

Cook the broth. Place the duck carcass in a saucepan, add water, salt and pepper. Put on the fire.

Step 2

Fry the duck. Place the chopped skin and fat in a duck pan heated over a fire. Simmer them over medium heat until the cracklings turn light brown. Discard them. Increase the heat to maximum. Transfer the legs, wings, and breast to the boiling fat. Fry for 2 minutes. Then turn the pieces over and reduce the heat to medium. Leave the meat for another 3 minutes.

Step 3

Make a vegetable fry. Take all the meat out of the roaster and add the carrots, onions and garlic to the fat. Fry lightly. Then add the sauerkraut, prunes and raisins. Simmer for 3-4 minutes.

Step 4

Cook the duck with sauerkraut. Place the duck pieces in the roaster with the vegetables and dried fruit. Sprinkle with thyme and add a bay leaf. Pour in the already cooked broth so that the liquid only covers the vegetables. Bring the broth to a boil. Cover the roaster with a lid and put it in the oven preheated to 180 degrees for 120 minutes.