| 1 |
Preheat the oven to 400 F. |
| 2 |
Peel and core the apples, then grate them, but not too finely. Mix together the grated apple and the sauerkraut. Season with salt and freshly ground black pepper. |
| 3 |
Wash and dry the duck, and prick it all over with a fork. Rub it inside and out with paprika; season with salt and pepper. Stuff the duck with as much of the sauerkraut-apple mixture as will fit, then secure the cavity opening with toothpicks or string. |
| 4 |
Choose a fairly large roasting pan. Spread the remainder of the sourkraut on the bottom of the pan then place the duck on top. Insert the two bay leaves into the kraut. Pour the wine onto the duck. Put the duck into the preheated oven. |
| 5 |
After 15 minutes, baste every 15 minutes, skimming off any excess fat and adding a little water if necessary. The duck should be tender and ready to eat in 2 hours. Serve with dumplings. |
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