Thanks to romantic or funnyThanks to the Christmas stories of foreign film studios, we have firmly learned the menu of the New Year's table in European or American style, where the highlight of the program is always turkey. And, wanting to join the Western culture, we rush around in search of a huge carcass (simply gigantic in our understanding) in stores and markets in order to cook a real Christmas turkey. And, by the way, domestic Christmas traditions are no worse! For example, you know that in Russia, duck or goose were served on big holidays. And they were cooked so differently that today there are simply inconceivable recipes for this festive dish! Try, for example, cooking duck with cabbage and apples. Do you think there is only one way to cook duck in this way? At least three! Are you surprised? Then take the recipes for duck with apples and sauerkraut.
Duck baked with cabbage and apples
Ingredients:
- A large duck - about 3 kg;
- Apples of sour taste - 6 pieces;
- Sauerkraut - 1 kg;
- Dried mushrooms - 100 g;
- Onion - 3 heads;
- Honey - 2 tablespoons;
- Barberry dried - 2 pinch;
- Nutmeg - a pinch;
- Caraway seeds - pinch;
- Soy sauce;
- Salt and black pepper.
Preparation:Prepare the bird in advance, for example, in the evening. First, process the duck by removing the fat from the inside (we will need the fat for frying) and removing the feather stumps from the skin. It is also possible to singe the carcass if, in your opinion, it does not look very aesthetically pleasing. Then, the washed and dried duck must be marinated. To do this, put honey in a bowl, add a spoonful of soy sauce, salt and black pepper to taste and mix everything thoroughly. Now rub the bird inside and out with this marinade, wrap it in cling film and put it in the refrigerator overnight. In total, the duck should marinate for about fifteen hours. Shortly before the end of marinating the duck, pour boiling water over the mushrooms, rinse the sauerkraut (if necessary) and mix with caraway seeds. Wash the apples, cut into four parts, remove the hard core and seeds. Then sprinkle them with any suitable seasoning (optional!), barberry and nutmeg. Now take out the duck and stuff it with apples from the inside. You can sew up the carcass, or you can not do this, then put it in a duck (goose) roaster or any deep heat-resistant dish. Put the bird in the oven and bake on high heat for about an hour and a half. While the duck with apples is cooking, melt the fat in a roasting pan and sauté coarsely chopped (thick rings) onion in it. Take the browned duck out of the oven, empty the goose pan and put the fried onion in it. Put sauerkraut on the onion, and arrange steamed mushrooms along the walls of the pan. Place the duck with apples on the cabbage, coat the bird with honey or even the remaining marinade, cover the pan with a lid and put it back in the oven. Reduce the heat and leave the duck with sauerkraut, apples and mushrooms to simmer for two hours. After a couple of hours, remove the lid from the goose pan and cook the dish for another half hour until fully cooked. Serve with boiled potatoes or without a side dish, as a standalone and completely self-sufficient dish.
Duck stuffed with cabbage and apples
Ingredients:
- Duck -2-3 kg;
- Apples - 5 pieces;
- Sour cabbage - about a kilogram;
- Salt and black pepper.
Preparation:Singe, pluck, wash and dry the bird carcass. Dry it thoroughly from the inside and rub with black pepper and salt. If desired, you can add a little sugar and any spices to this mixture (curry, hops-suneli, paprika, barberry, etc. - to taste). Wash the cabbage if necessary, and cut the apples into quarters and remove the hard core and seeds. Now make an incision along the bird's belly to the sternum and stuff the carcass with apples and sauerkraut, placing them alternately. Place the stuffing tightly, tamp it down so that the duck is completely filled with sauerkraut and apples from the inside. Then sew up or pin with toothpicks (only wooden ones!) the incision and place the bird on a baking sheet. Preheat the oven and put the duck in it for an hour and a half to two hours. While the duck is baking, pour the melted juice and fat, which will drip onto the baking sheet, over it several times, but do not turn the bird over! After an hour and a half, take the baking sheet out, place the remaining apples and cabbage around the bird and put it back in the oven for another hour. Remove the stuffing from the finished duck and cut it into portions. Place the cabbage and apples on a large platter and put the bird pieces on top. Serve hot.
Fried duck with cabbage, potatoes and apples
Ingredients:
- Large carcass of duck;
- 5-6 apples;
- Kilogram of sauerkraut;
- 5-6 potatoes;
- Honey;
- Mustard;
- Salt;
- Vegetable oil.
Preparation:Boil the duck whole until almost done: the meat should be soft, but should not fall off the bones. Boil the potatoes in their skins in advance, cool them and peel them. Fry the cabbage in a deep roasting pan in vegetable oil. To make sure the cabbage is fried, cook it in small portions, over high heat and in an open roasting pan. Mix the fried cabbage with boiled potatoes cut into large wedges and place in a heat-resistant dish. Remove the duck from the broth and let it dry, then cut into small portions. In a separate bowl, mix honey with mustard (proportions to taste) and, dipping the duck pieces into this mixture, fry them over high heat in a roasting pan with hot vegetable oil. Fry the apples in the same way, after cutting them into eighths and removing the hard core. Before serving, heat up the potatoes with fried sauerkraut and place them on a wide dish. Place the duck pieces on top and the fried apples around the edges. Note: For this dish, you can fry the sauerkraut with onions cut into half rings. Another option for cooking duck is to bake the pieces of poultry and apples in the oven. Only in this case, dip only the meat in the sauce and place the quartered apples on a baking sheet next to the duck pieces. Bake the duck until it has a thick brown crust. And one more important point. For any option of cooking duck with apples and cabbage, you need to use sour or sweet and sour apples. Green ones are best (by color, not by ripeness!). Try one of the recipes for cooking duck with apples and sauerkraut. The result will definitely please you. Cook with pleasure, and bon appetit! We recommend reading:
