Duck on sauerkraut

180 minutes

1.

Wash the thyme. Peel the onions, chop 3 roughly. Wash the duck, pat dry. Season with salt and pepper on the inside and pepper on the outside. Fill with 2-3 stalks of thyme and half of the onion pieces

2.

Place the duck on the drip pan. Spread the rest of the onion pieces and thyme around it. Approx. Pour 1/8 l of water. Roast in a hot oven (electric oven: 175 ° C / fan oven: 150 ° C / gas: level 2) for about 2 1/2 hours. Gradually pour in the stock

3.

Chop 1 onion and simmer in the hot fat until translucent. Sauté the cabbage for 5-10 minutes. Deglaze with wine and cream,bring to a boil. Cover and simmer for about 30 minutes. Season to taste with salt, pepper and sugar.

4.

Brush the duck with strongly salted, cold water approx. 10 minutes before the end of the roasting time. Then fry until crispy over the highest heat and keep warm. Sieve the stock. Dissolve the roast with a little hot water and pour in. Degrease the stock, bring to the boil. Mix the starch with 2-3 tablespoons of water and use it to bind the stock. To taste. Carve the duck and serve with the cabbage. Cranberries and croquettes or boiled potatoes go well with it