Ingredients:

  • 1 whole duck (about 4 to 5 pounds)
  • Salt and pepper to taste
  • 1 apple, diced (Granny Smith recommended)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups sauerkraut, drained and rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 cup chicken broth
  • 1/2 cup apple cider
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Rinse the duck inside and out under cold water and pat it dry with paper towels. Season the duck generously with salt and pepper.
  3. In a large skillet over medium heat, sauté the onion and garlic until translucent, about 5 minutes. Add the diced apple and drained sauerkraut; cook for another 5 minutes, allowing flavors to meld. Stir in thyme and sage, then remove from heat and allow to cool slightly.
  4. Carefully fill the cavity of the duck with the apple-sauerkraut mixture, tie the legs together with kitchen twine, and tuck the wings under.
  5. Place the duck on a roasting rack in a roasting pan. Pour the chicken broth into the bottom of the pan and roast in the preheated oven for about 1 hour and 45 minutes, until the skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C).
  6. In a small saucepan, combine the apple cider, honey, and Dijon mustard. Bring to a simmer and cook for about 5 minutes until slightly thickened.
  7. About 30 minutes before the duck is finished cooking, brush the glaze over the duck, reserving some for additional glazing.
  8. Remove the duck from the oven and let it rest for 15-20 minutes before carving to allow the juices to redistribute.
  9. Carve the duck and serve with stuffing and any leftover glaze.