The recipe for cooking duck can be found in anycookbook. However, most often we are offered to cook it with apples, prunes, oranges. In a word, the influence of European culinary traditions is felt. But the recipe for duck with cabbage is considered to be originally Russian. Our ancestors were generally moderate people and preferred simple food. In addition, they knew how to combine products so masterfully that even the most unpresentable dishes acquired a special taste. What is the already mentioned combination of fatty duck meat with cabbage worth! You can’t even imagine how delicious it is! And if you cook a duck with real sauerkraut, it will not only be mind-blowingly delicious and aromatic, but also quite harmless. The fact is that the acid neutralizes duck fat, and duck meat is no longer a heavy food. However, let's move from words to deeds, choose a recipe and finally start cooking duck with sauerkraut.
Duck with sauerkraut and apples
The recipe is more than traditional.This is the duck that was cooked in the famous Russian oven, using thick-walled cast iron cookware. The bird simmered for a long time, soaked in the juice of sauerkraut and became so soft that it simply melted in your mouth. Of course, you are unlikely to be able to reproduce this recipe exactly due to the lack of a Russian oven, but you can still try to get closer to the original by cooking the duck in the oven. Ingredients:
- Duck carcass - 2 or 2.5 kg (approximately);
- Sour cabbage - a pound;
- Onion - 5 pieces;
- Apples sour-sweet - 10 pieces;
- Butter - 100 grams;
- Vegetable oil - 2 tablespoons;
- Dry white wine - half a glass;
- Salt and spices - to your taste.
Preparation:The previously defrosted, thoroughly processed and washed bird must be marinated. To do this, combine wine with vegetable oil and add salt and spices. The spices can be any - it all depends on your taste. But the traditional set includes dried garlic, ground coriander, basil, marjoram, curry, paprika and ground black pepper. So, rub the duck with the prepared mixture outside and inside, place it in a plastic bag or in a large saucepan with a lid and leave it in the refrigerator for about six hours. After this time, take the duck out of the refrigerator and prepare the filling. This is done quite easily and quickly. Wash, squeeze and chop the cabbage. Peel the onion, chop it finely and fry in vegetable oil. Peel the apples and remove the hard core, cut them into slices and add to the frying pan with the onion. Pour in a quarter cup of dry white wine, cover and simmer for about five minutes. Finally, add cabbage to the roaster. Stuff the duck carcass with the prepared sauerkraut filling and pin the belly with toothpicks or sew it up with thread. Leave some of the filling! Now take the duck pan, pour in some vegetable oil, put the remaining filling on the bottom, and put the duck on top. Cover the duck pan with a lid or foil and put it in the oven for an hour and a half. Bake the bird at 200 degrees. After an hour and a half, remove the lid from the duck pan and bake for another forty minutes, periodically turning the bird over and pouring the released juice over the carcass. Remove the browned, finished duck from the duck pan, remove the filling and cut into pieces. Serve on a large platter, garnished with fresh herbs and apples.
Duck with sauerkraut in a rustic way
A recipe for a very tasty and filling dish.This duck is especially good with sauerkraut on a frosty day, and with a shot glass. What is so good about this recipe? First of all, its simplicity and lack of any sophistication. But, despite its apparent primitiveness and crudeness, this recipe is quite suitable even for preparing a hot dish for a festive table. Ingredients:
- Duck carcass - 2 kg;
- Onions - 3 heads;
- Carrots - 1 piece;
- Garlic - 3 slices;
- Cabbage - 1 kg;
- Raisins - 200 grams;
- Prunes - 100 grams;
- Thyme;
- Salt;
- Ground black pepper;
- Bay leaf.
Preparation:Defrost, wash and process the duck carcass beforehand. Now trim off excess fat and cut up: legs, wings, back and breast. Remove the skin from the back and cook broth from it. To do this, pour cold water over the bird, bring to a boil and cook for about forty minutes over low heat. Render the fat with chopped skin in a roasting pan or directly in a duck pan. As a result, the fat should completely render out, and the skin should be fried to the consistency of cracklings. We take it out and throw it away. Put the duck legs, chopped breast and wings into the rendered fat and fry them over high heat. First five minutes on one side, then another three minutes on the other. Peel the onions, wash and cut into halves or quarters (depending on the size of the onions). Peel the carrots and cut into large rings. Crush the garlic cloves without chopping them. Remove the meat from the roasting pan and fry the vegetables (onions, carrots, garlic) in the remaining fat. When the vegetables are browned, add the shredded sauerkraut and stir. Put the washed prunes and raisins on top. By the way, the raisins should be dark. Put the fried duck pieces on the dried fruit, sprinkle with salt, pepper, thyme and add a bay leaf. Pour the broth over everything to the level of the cabbage layer. Put on the fire and bring to a boil. While the contents of the duck pan are boiling, turn on the oven and let it heat up to 180 degrees. Now put the duck pan in the oven and leave it there for two hours. Cooking duck with sauerkraut under the lid! Serve with boiled potatoes or vegetable salad. So, dear housewives, if you have a duck carcass in your refrigerator, be sure to try cooking it with sauerkraut. And if you liked the suggested recipe, but you don’t have a duck, then buy it immediately and cook it anyway. Believe me, you won’t regret it. The main thing is to cook with pleasure. Bon appetit and success in the culinary field! We recommend reading:
