Quite simple and unique combination of flavours. Sauerkraut and cranberries, will be a side dish, and a duck of course the main.
Whole duck- 2 kg.
Sauerkraut- 1 cup.
Cranberries- 1 cup.
Preheat the oven to 200C.
If your duck is frozen, make sure it’s completely defrosted, before you cook it.
Wash and dry the duck, rub with salt, pepper and oil, inside and out.
Stuff the duck with a mixture of cabbage and cranberries, through the whole cavity of the bird. Do not seal.
Place on a baking tray, basting every 20 minuets.
Cook till nice and golden.