Recipe for cooking duck can be found in anycookbook. However, most often we are offered to cook it with apples, with prunes, with oranges. In a word, the influence of European culinary traditions is affected. But the recipe for a duck with cabbage is considered to be originally Russian. Our ancestors were generally moderate people and preferred simple food. In addition, they were able to combine such virtuosic products, that even the most unpresentable dishes acquired a special taste. What is the already mentioned combination of fatty meat duck with cabbage! You can not even imagine how delicious this is! And if you cook a duck with real sauerkraut, it will not only be breathtakingly tasty and aromatic, but also quite harmless. The thing is, the acid neutralizes duck fat, and duck meat already ceases to be heavy food. However, let's move from words to deeds, choose a recipe and begin, finally, to prepare a duck with sauerkraut.
Duck with sauerkraut and apples
The recipe is more than traditional. It was this duck that was cooked in the famous Russian stove, using thick-walled cast-iron dishes for this. The bird was longing, saturated with sour cabbage juice and becoming so soft that it just melted in the mouth. Of course, it is unlikely that you will be able to accurately reproduce this recipe due to the absence of a Russian stove, but you can still try to get closer to the original by preparing a 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: Pre-thawed, carefully processed and washed bird must be marinated. To do this, combine the wine with vegetable oil and add salt and spices. Spices can be any - it all depends on your taste. But the traditional set includes dried garlic, ground coriander, basil, marjoram, curry, paprika and black ground pepper. So, rub the prepared mixture of duck on the outside and inside, put it in a plastic bag or in a large saucepan with a lid and leave in the refrigerator for six hours. After this time, we take out the duck from the refrigerator and prepare the filling. This is done quite easily and quickly. Cabbage is washed, squeezed and crushed. We brush onions, finely chopped it with shred and fry in vegetable oil. We release the apples from the peel and hard center, cut them into slices and add them to the brazier to the onions. Fill a quarter of a glass of dry white wine, cover with a lid and simmer for five minutes. In the end, we add cabbage to the brazier. The duck carcass is stuffed with the prepared stuffing from sauerkraut and the abdomen is chipped with toothpicks or sewed with threads. Part of the filling is left! Now we take the squatter, pour some vegetable oil into it, lay the remaining stuffing on the bottom, and put the duck on top. We cover the lamb with a lid or foil and we send it to the oven for an hour and a half. We bake a bird at a temperature of 200 degrees. After an hour and a half we remove the lid from the lamb and bake for another forty minutes, periodically turning the bird and watering the carcass with the excreted juice. The bloated ready-made duck is taken from the uterus, freed from the filling and cut into pieces. Served on a large dish, decorated with fresh herbs and apples.
Duck with sauerkraut in a rustic way
The recipe for a very tasty and hearty dish. Particularly good is such a duckling with sauerkraut on a frosty day, and under a puff. Than this recipe is good? So, first of all, its simplicity and the absence of any frills. But, despite the apparent primitiveness and rudeness, such a recipe is quite suitable even for cooking a hot dish on 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;
- Ground black pepper;
- Bay leaf.
Preparation: Duck carcass pre-defrost, mine and process. Now we cut off excess fat from it and cut it off: legs, wings, back, breast. From the back we remove the skin and cook broth from it. To do this, pour the bird with cold water, bring to a boil and cook for about forty minutes at low heat. In the brazier or directly in the scallop we heat the fat with chopped skin. As a result, the fat should completely be drowned, and the skin should be roasted to the condition of squash. We take it out and throw it away. Put the duck's legs, cut into pieces of breast and wings, into fatted fat and fry them on high heat. First five minutes on one side, and then another three minutes on the other. Onions are cleaned, mine and cut into halves or quarters (depends on the size of the bulbs). Carrots are peeled and cut into large rings. The cloves of garlic are crushed, not crushing. We take out the meat from the brazier and fry in the remaining fat vegetables (onions, carrots, garlic). When the vegetables are browned, add the chopped sauerkraut to them and mix. From above we put the washed prunes and raisins. By the way, you need to take raisins dark. We spread the fried pieces of duck on dried fruits, sprinkle with salt, pepper, thyme and put a leaflet of laurel. Fill all the broth to the level of the cabbage layer. We put it on the fire and bring it to a boil. While the contents of the scallop boil, turn on the oven and let it warm up to 180 degrees. And now we send the girl to 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 mistresses, if you have a duck carcass in the refrigerator, be sure to try to cook it with sauerkraut. And if you liked the proposed recipe, and there are no ducks, then buy it urgently and cook anyway. Believe me, you will not regret it. The main thing is to cook with pleasure. Enjoy your appetite and success in the culinary field! We advise you to read: