Duck with sauerkraut

by Alissa Timoshkina

Alissa Timoshkina’s twist on a traditional Russian dish for Christmas Eve


1 medium duck (about 800g)
1 tbsp sunflower oil
2 large red onions, thinly sliced
300g sauerkraut
300g red cabbage
200g pitted prunes, roughly chopped
120ml red wine


Remove the duck from the refrigerator and let it rest at room temperature for 1 hour before cooking.

In the meantime, heat up the oil in a large frying pan or a flameproof casserole dish and fry the onions over a medium heat for 5 mins.

Add the cabbage and the sauerkraut with its brine along with the prunes and cook for 10 mins. Pour in the wine and braise for 10 mins. Season with salt and pepper to taste.

Pat the duck’s cavity dry with kitchen paper and stuff it with the braised sauerkraut. Pierce the skin on the thighs and breast with a fork and generously season with salt and pepper. Roast in a deep baking tray for 1.5 hours. The duck will release some fat, which you can use to pour over it as it cooks. To check if the bird is ready to grace the festive table, pierce the thigh and, if the juices run clear, it’s good to go!

Recipe: Alissa Timoshkina