Step 1: prepare the duck.
We thoroughly wash the duck under running water and put it on a cutting board. First of all, using a knife, remove excess fat from the carcass. Now we cut off the wings, hams, as well as the fillet from the sternum and from the back. We check if there is any fat and skin left on the frame, and also remove it if necessary.
Put the pieces of duck on a cutting board and rub with clean hands a little salt and black pepper. When everything is ready, move the component to a medium bowl.
We also spread the fat with the skin on a cutting board and chop into pieces. After we move everything into a small bowl and leave it aside for a while.
Step 2: prepare the carrots.
Using a knife, peel the carrots and rinse thoroughly under running water. Then we spread the component on a cutting board, cut into thick circles and then move it to a clean plate.
Step 3: prepare the onion.
Onions are peeled and washed thoroughly under running water. We spread the component on a cutting board and use a knife to cut into several parts. Attention: for cooking, it is best to use small onions, which you can not even chop. Transfer the onion slices to a free plate.
Step 4: Prepare the garlic.
We spread the garlic on a cutting board and, using a knife, lightly press down. Now we easily remove the husk, and move the cloves to a clean plate.
Step 5: Prepare the sauerkraut.
With clean hands, squeeze the sauerkraut from excess juice and put it in a colander. We rinse the component several times under running water so that it is not very acidic, and leave it aside for a while. Let excess liquid drain from it.
Step 6: prepare prunes.
Rinse prunes under running water and put in a clean saucer.
Step 7: prepare the raisins.
Pour the raisins into a deep bowl and rinse thoroughly under running water, each time draining the liquid from the container and filling it with fresh. Then we leave the component aside for a while.
Step 8: Cook Country Style Duck with Sauerkraut.
Put the remaining duck frame in a large saucepan and fill it with ordinary cold water so that the liquid covers the component. Put the container on medium heat and cover with a lid. As soon as the water begins to boil, foam forms on its surface. Remove it with a slotted spoon and discard. Now reduce the fire and cook for 30–40 minutes. We should get a good rich broth. After the allotted time, turn off the burner, and set the pan aside with the help of kitchen tacks.
In parallel with the broth, we begin to prepare the dish itself. To do this, put a cast-iron roaster or a small cauldron on medium heat. When the container is well heated, carefully put pieces of fat and skins into it. We fry everything until we have light brown cracklings that will float in liquid fat. As soon as this happens, we take them out of the ducklings with a slotted spoon and throw them away, since they will no longer be useful to us. Attention: the last inventory must be wiped off excess liquid in advance so that drops of water do not fall into the container and begin to hiss and scatter in all directions when interacting with fat.
Now put the pieces of duck in the roaster with the skin down and increase the heat to the maximum. Fry the component for 2-3 minutes. Immediately after that, reduce the heat to medium and, using a wooden spatula, turn the meat over to the other side. We continue to cook the dish for about 3 minutes.
Then we take out the pieces of the bird and transfer them back to a clean bowl. Using a scoop, pour some of the liquid fat into a separate container and leave it aside (it can be used to prepare other duck dishes). Attention: in the container should remain about 100 milliliters. Now carefully lay out the circles of carrots, onion halves and garlic cloves here. Fry the vegetables until golden brown on the surface.
After a while, put the sauerkraut into the duck bowl and mix everything thoroughly with a wooden spatula until smooth. Then we add prunes and raisins, and on top we lay out pieces of duck, thyme sprigs and bay leaf. Pour everything with broth so that the liquid only covers the vegetables with sauerkraut. Let the dish simmer over medium heat. Immediately after that, close the container with a lid and turn off the burner.
Meanwhile, preheat the oven to the temperature 180 °С. We put the duckling on the middle level and cook the duck in a rustic way for 2 hours. During this time, the meat will be saturated with the juices of vegetables, sauerkraut, as well as the aroma of spices. Given that the duck is considered a tasty but tough bird, you don’t have to worry about this in this version of the recipe. The meat melts in your mouth, leaving an unforgettable aftertaste. After the allotted time has elapsed, turn off the oven, and take out the chicken with the help of kitchen mitts and leave it aside to cool slightly.
Step 9: Serve Country Duck with Sauerkraut.
With a wooden spatula, we transfer the cooked duck in a rustic style with sauerkraut to a special plate and serve it to the dining table. It is recommended to enjoy this dish with boiled potatoes or rice.
Good appetite!
To make it convenient to get the meat out of the ducklings, you can also use special kitchen tongs;
Be sure to control the temperature of the oven so as not to overdry the meat;
In addition to sauerkraut, you can add sauerkraut to the dish, then it will change color to light red and will have a slightly changed taste and aroma.
Cabbage can be used both canned and cooked according to your own recipe.
To prepare stewed duck with sauerkraut, we will prepare the products according to the list.
We clean the duck fillet from skin and excess fat, cut into medium-sized pieces and fry for sunflower oil. I additionally stewed, because the duck did not want to become soft.
Chop the onion, garlic and carrots randomly, add to the meat and fry until relatively soft.
Then we send cabbage to the cauldron, tomato paste and allspice. Simmer covered until the cabbage is soft.
Personally, I like cabbage to remain crispy enough, so I only stew for 10 minutes. You are guided by your preferences.
Pepper. Salt, if necessary, and add sugar to taste (it neutralizes the sour taste from the tomato paste).
At the very end, when the gas has already been turned off, add chopped greens (in my case, dill). Mix well.
The recipe for duck can be found in any cookbook. However, most often we are offered to cook it with apples, prunes, oranges. In a word, the influence of European culinary traditions affects. But the recipe for duck with cabbage is considered to be primordially 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!
You can't even imagine how delicious it is! And if you cook a duck with real sauerkraut, then it will not only be breathtakingly tasty and fragrant, but also completely harmless. The fact is, 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. It was such a duck that was cooked in the famous Russian oven, using thick-walled cast-iron dishes for this. The bird languished for a long time, soaked in juice sauerkraut and became so soft that it just melted in your mouth. Of course, you are unlikely to be able to accurately reproduce this recipe 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);
- Sauerkraut - half a kilo;
- Onion - 5 pieces;
- Sweet and sour apples - 10 pieces;
- Butter - 100 grams;
- Vegetable oil - 2 tablespoons;
- Dry white wine - half a glass;
- Salt and spices - to your taste.
Cooking:
A pre-thawed, carefully processed and washed bird must be marinated. To do this, we combine wine with vegetable oil and add salt and spices. Spices can be anything - 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 duck inside and out with the prepared mixture, place it in a plastic bag or in a large saucepan with a lid and leave it in the refrigerator for six hours.
After this time, we take the duck out of the refrigerator and prepare the filling. This is done quite easily and quickly. Wash the cabbage, squeeze and chop. We clean the onion, chop it finely and finely and fry it in vegetable oil. We release the apples from the peel and the hard center, cut them into slices and add to the onion in the brazier. Pour a quarter cup of dry white wine, cover and simmer for five minutes. Finally, add cabbage to the pan.
We stuff the duck carcass with the prepared sauerkraut filling and cut off the belly with toothpicks or sew it up with threads. Leave some of the filling! Now we take the duckling, pour a little vegetable oil into it, put the remaining filling on the bottom, and put the duck on top. Cover the chicken with a lid or foil and send it to the oven for an hour and a half. We bake the bird at a temperature of 200 degrees. After an hour and a half, we remove the lid from the duckling and bake for another forty minutes, periodically turning the bird over and pouring the carcass with the secreted juice.
We take out the browned ready-made duck from the roaster, free it from the filling and cut it into pieces. Serve on a large platter, garnished with fresh herbs and apples.
Duck with rustic sauerkraut
The recipe is very tasty and hearty meal. Such a duck with sauerkraut is especially good on a frosty day, but under a pile. Why is this recipe good? So, first of all, its simplicity and lack of any frills. But, despite the seeming primitiveness and rudeness, such a recipe is quite suitable even for preparing a hot dish for the festive table.
Ingredients:
- Duck carcass - 2 kg;
- Onions - 3 heads;
- Carrots - 1 piece;
- Garlic - 3 cloves;
- sauerkraut - 1 kg;
- Raisins - 200 grams;
- Prunes - 100 grams;
- Thyme;
- Salt;
- Ground black pepper;
- Bay leaf.
Cooking:
We pre-thaw the duck carcass, wash and process it. Now we cut off excess fat from it and cut it: legs, wings, back, breast. Remove the skin from the back and cook the broth from it. To do this, fill the bird with cold water, bring to a boil and cook for about forty minutes over low heat.
In a brazier or directly in the ducklings, we melt the fat with chopped skin. As a result, the fat should be completely rendered, and the skin should be fried to the state of cracklings. We take it out and throw it away. We put duck legs, chopped breast and wings into pieces in the melted fat and fry them over high heat. First five minutes on one side, and then another three minutes on the other.
We clean the onions, wash them and cut them into halves or quarters (depending on the size of the onions). Peel the carrots and cut into large rings. Crush the garlic cloves without crushing. We take out the meat from the brazier and fry the vegetables (onions, carrots, garlic) in the remaining fat. When the vegetables are browned, add chopped sauerkraut to them and mix. Lay washed prunes and raisins on top. By the way, dark raisins should be taken. We spread the fried pieces of duck on dried fruits, sprinkle with salt, pepper, thyme and put a leaf of lavrushka. Fill everything with broth to the level of the cabbage layer. Put on fire and bring to a boil.
While the contents of the ducklings boil, turn on the oven and let it warm up to 180 degrees. And now we send the chicken 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 hostesses, if you have a duck carcass in your refrigerator, be sure to try cooking it with sauerkraut. And if you liked the proposed recipe, but there is no duck, then urgently buy it 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!
Prepare the necessary ingredients.
Wash the apples and cut them together with the peel into small slices, combine with sauerkraut.
Wash the champignons well, cut into thin plates and put in a frying pan with heated vegetable oil. Salt the mushrooms to taste and fry for 3-4 minutes over high heat until golden brown (the mushrooms should be fried, not stewed).
Put the mushrooms in a bowl with cabbage and apples, mix.
Wash the duck well inside and out. Dry with paper towels and carefully rub the whole carcass with salt and spices. Peel the garlic, cut into thin plates and put 2 cloves inside, and the rest under the skin (make incisions in the skin of the duck with the sharp tip of the knife and stick the garlic).
Fill the belly of the duck with sauerkraut with mushrooms and apples. It is not necessary to tamp strongly, otherwise the bird may burst during baking in the oven. 
Sew up the belly of the duck with a thread and a sewing needle. Put the duck stuffed with sauerkraut and a sprig of rosemary into a baking dish, send it to the oven preheated to 180 degrees.
Every 15-20 minutes it is necessary to water the duck with fat, which is released during the baking process. Cooking time will depend on the size of the bird, approximately 2-2.5 hours. You can check the readiness of the meat by piercing the bird with a knife - if the juice is clear (without blood), then the duck is ready.
Mix soy sauce with honey, grease the duck with it. Send the bird back to the oven and bake until beautifully browned (literally 5-10 minutes).
Serve a juicy, fragrant and very tasty duck on the table, after removing the thread.
An excellent side dish for duck will be sauerkraut, which was baked in the oven along with the bird.
Bon Appetit! Cook with love!
Calories: Not specified
Cooking time: 180 min
Usually the bird is baked with potatoes, stuffed with apples and other fruits. Such a dish festive table met with a bang by the guests. And it also turns out very tasty baked duck with cabbage in a duck bowl. It is her recipe with a photo that I offer you. Gives a sweet taste and fragrant crust to duck orange jam. Try to cook, you won't regret it.
Preparation time: 1 hour.
Preparation time: 2 hours.
Ingredients:
- duck - 900 g,
- orange jam with pear - 3 tbsp. l.,
- tomato sauce(homemade) - 3 tbsp. l.,
- salt - 1-2 tsp,
- black pepper - 1 tsp,
- onion - 0.5 pcs.,
- white cabbage to taste - (0.5 heads).
How to cook with a photo step by step
To prepare this dish, choose a medium-sized duck carcass. The meat of such ducks is soft and juicy. In addition, it will take much less to roast a small duck than a large bird. Gut the duck, thoroughly rinse the belly and surface of the duck. If there are feathers or hairs on the skin, remove them.
Boil a liter bucket of water, put the duck in a clean sink. Now pour boiling water on top of the duck. Repeat this procedure after five minutes. The skin immediately on the duck begins to tighten, the pores close. Now, when the duck is baked, the meat juices will remain inside. 
Wipe the duck dry with paper towels and transfer to a work surface. There are subcutaneous glands on the tail, it is advisable to cut them out. Often, these glands give off an unpleasant odor when baked, which spoils the taste of the meat. 
Rub the duck with the pepper and salt mixture. After 10 minutes, coat the duck with orange jam, do not forget about the abdomen. Cover duck with cling film and refrigerate for 30 minutes. 
Chop white cabbage plates or straws. 
Finely chop the onion and transfer it to the roaster together with the cabbage. Turn on the oven to heat up to 190 degrees. 
Place the marinated duck on a cabbage pillow. Apples can be added inside the duck. On the sides of the duck on the cabbage, you can pour a little tomato juice. 
Now, at the rate of 1 hour of baking per 1 kilogram of duck, send the bird in the oven to the oven. 
Poke a fork at the thickest point of the duck to check for doneness. Leave the roasted duck in the turned off oven for 30 minutes to cool. Serve the duck on a large platter with cabbage on the sides. 
Sincerely, Elbi.
It's just as gorgeous
