Duck stewed with cabbage

Duck stewed with cabbage

If the duck is fattened and not aged, then its meat is tender and tasty. You can bake such a duck in the oven or fry on a wire rack, make pilaf, stewed potatoes or cabbage with it.

On cooking stew cabbage does not take much time. The main thing is to make sure that the duck meat is completely cooked.

Duck stewed with cabbage: cooking details

  • If the duck is fat, you should not fry it in butter. With this its own fat will cope completely. There are two options for using duck fat.
  • In the first case, the duck is cut off fat, finely cut it, put it on a hot frying pan. Fat is melted down, only bacon remains. They are removed, and the fat is poured into a jar and used as needed.
  • In the second case, pieces of the duck carcass are put on a hot red frying pan, and they are evenly fried on all sides. In this case, the fat is also melted, and the meat is covered with a golden crust. On duck fat continue to fry the other ingredients.
  • The duck “aged” must first be soaked in the marinade. It can be water with vinegar or citric acid, wine, ketchup, even tomato juice. At the same time take into account the desired color of the finished dish, because the tomato or ketchup will give the cabbage a reddish color.
  • All vegetables are added to the duck when it is almost ready. First put those vegetables that are cooked longer, then add the rest. Cabbage is cooked quickly. But you need to take into account its grade. Winter varieties have dense leaves, so this cabbage requires a longer stewing. Young cabbage is cooked in just 7-10 minutes.

Duck stewed with cabbage and cumin

Ingredients:

  • duck - 0, 8 kg;
  • cabbage forks - 1 kg;
  • onions - 2 pcs .;
  • carrots - 1 pc .;
  • cumin - 0, 5 tsp;
  • bay leaf - 3 pcs .;
  • peppercorns - 10 pcs .;
  • tomato paste - 2 tbsp. l .;
  • sugar - 0, 5 tsp;
  • salt - to taste.

Preparation Method

  • Chop the prepared duck into pieces.
  • Clean the carrots and onions, wash them. Chop the onion into half rings, cut the carrot into large straws.
  • Release the cabbage from the top sluggish leaves, wash, cut into several pieces, remove the stalk. Thinly chop long ribbons.
  • Place pieces of meat in a hot cauldron, fry from all sides. Add onions and carrots, mix, save on the fat that has been released. Put the tomato paste and sugar. Cook everything together for a few minutes.
  • Fill the cauldron with hot water, put salt and pepper, cover with a lid, reduce heat to a minimum, simmer the duck for 40 minutes.
  • Increase the fire under the cauldron, put the cabbage. It can take the whole cauldron from you, but after a few minutes of extinguishing under the lid, its volume will decrease. After that, mix it up by adding cumin and bay leaf. With a weak boil, cook the cabbage until soft.

Hungarian duck stewed with sauerkraut (in the oven)

Ingredients:

  • duck - 1 kg;
  • pork belly - 150 g;
  • smoked sausage - 150 g;
  • pickled cabbage - 500 g;
  • sour cream - 200 g;
  • onions - 2 pcs .;
  • salt - to taste;
  • greens.

Preparation Method

  • Wash the duck and dry it with paper towels. Cut off the fat.
  • Peel the onions, rinse with water, cut into half rings. Clean the green finely chop.
  • Rinse the cabbage with cold water, squeeze.
  • Cut the brisket into slices and sausage into slices.
  • In a hot saucepan, place the pieces of duck fat, melt it, remove the bacon. Put the pieces of duck, fry on all sides until golden brown. Take out the meat on the plate.
  • On the remaining fat, fry the onions to a golden brown color. Add dill, cabbage. On top, put the pieces of meat, brisket, sausage. Pour hot water into the saucepan so that it reaches only half the level of the cabbage, salt it.
  • Close the saucepan with a lid or foil, put it in an oven heated to 200 °. Stew until soft duck.
  • Remove the lid or remove the foil, pour the duck with sour cream, sprinkle with dill, put it in the oven again and bake at high temperature for 10 minutes (without the lid already).
  • Put a piece of duck, bacon, sausage on a plate, put the cabbage next to it. Sprinkle with greens.

Duck stewed with fresh and sauerkraut (in a slow cooker)

Ingredients:

  • duck - 0, 8 kg;
  • fresh cabbage - 500 g;
  • pickled cabbage - 500 g;
  • bulb onion - 2 pcs .;
  • carrots - 1 pc .;
  • bay leaf - 2 pcs .;
  • black peppercorns - 10 pcs .;
  • salt - to taste;
  • ground red pepper - pinch;
  • cumin - 0, 5 tsp.

Preparation Method

  • Wash the duck, cut it into portions, at the same time cutting off excess fat.
  • Rinse the cabbage fork in the water, remove the sluggish upper leaves, cut them into pieces, cut out the stalk and hard thickenings. Thinly shred.
  • Rinse sauerkraut in cold water, squeeze well.
  • Peel carrots and onions, wash, cut into strips.
  • Put duck fat in the bowl of the multicooker, turn on the “Frying” mode. Fry the fat to the state of cracklings. Remove greaves. Put the duck pieces in the bowl, fry well with the lid open until golden brown.
  • Put onions and carrots, mix. Cook for 10 minutes.
  • Pour in a glass of hot water, salt a little, put pepper in peas. Lower the lid. Switch the slow cooker to the “Soup” mode, stew the duck until soft - about 40-50 minutes.
  • Turn off the slow cooker. Open the lid, put fresh cabbage. Turn on the “Frying” mode and cook for 10 minutes with the lid closed. Cabbage will limp, decrease in volume, slightly fried.
  • Put sauerkraut. Add cumin, pepper, bay leaf. Stir.
  • Switch to Extinguishing mode. Cook for 30-40 minutes. 10 minutes before the end of the fire, remove the bay leaf, try the cabbage to see if there is enough salt.
  • Sprinkle the prepared duck stew with cabbage and chopped dill.

Mistress to note

Even an aspiring hostess can cook a stewed duck with cabbage. But we must remember that you can’t put a lot of butter in dishes with a duck - most often you can do without it. And also you need to stew the duck until the meat is completely softened.

Cabbage loves almost any seasoning and spices, so you can choose them to your liking. They are added to the dish for 15-20 minutes until ready, so that they have time to give their flavor to the cabbage and duck.

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