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Duck with cabbage and apples

Author
Cookinero 15 Nov 2025
2000
Duck with cabbage and apples

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.

How to cook Duck with cabbage and apples

Step 1

Duck with cabbage and apples

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

Duck with cabbage and apples

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

Duck with cabbage and apples

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.

Duck with cabbage and apples - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute chicken for duck, but keep in mind that chicken will have a shorter cooking time. A whole chicken may take about 1 to 1.5 hours at 200°C (392°F) to cook through, depending on size. Ensure the internal temperature reaches 74°C (165°F). The flavor profile will be different, but the stuffing will still complement it well.
If you prefer not to use white wine, you can substitute it with an equal amount of chicken or vegetable broth. Alternatively, a squeeze of lemon juice (about 1 tablespoon) mixed with a teaspoon of water can provide a similar acidic brightness, though the flavor will be slightly different.
Store leftover duck and stuffing separately in airtight containers in the refrigerator. They will keep for up to 3-4 days. Reheat thoroughly in the oven or a skillet until piping hot throughout. I do not recommend freezing the stuffed duck as the texture of the stuffing can become mushy, but you can freeze the cooked, shredded duck meat for up to 2 months.
Yes, this recipe is naturally gluten-free as written. The marinade and stuffing use oil, wine, and spices—just double-check that any packaged spices or broths you use are certified gluten-free if you're highly sensitive. The recipe doesn't call for any flour or breadcrumbs.
Absolutely. The duck can be marinated up to 24 hours in advance, which will actually help develop more flavor. The stuffing (the apple and sauerkraut mixture) can be cooked and refrigerated for up to 2 days ahead of time. Simply bring it to room temperature before stuffing the duck. This makes it a great option for entertaining.
This is a rich and flavorful dish, so it pairs well with simple sides that won't compete. Consider a simple green salad with a vinaigrette, steamed green beans, roasted carrots, or a light potato puree. The key is to keep the sides simple and let the duck be the star.
If the duck is browning too quickly before it's cooked through, simply cover it loosely with a piece of aluminum foil. This will slow down the browning on the outside while allowing the inside to continue cooking. Make sure you're roasting at the recommended temperature of 200°C (392°F) and not higher.

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