Stewed duck: recipe with cabbage, potatoes. Duck with cabbage in the oven How to cook stewed cabbage with duck

28.12.2021

Duck with cabbage in the oven is good for any drink and for every holiday. This is a delicious, budget dish that has both meat and a side dish. Cabbage perfectly absorbs duck fat. You can also add any fruits that go well with duck. Even a novice cook can cope with cooking, since you only need to load all the products, and in the oven the duck with vegetables is baked by itself.

Cooking time:

Cut apples, chop cabbage with carrots and onions, salt, marinate it for 10 minutes. Cut the defrosted duck, coat with spices for 10 minutes. The process of roasting duck with cabbage in an electric oven took 1 hour and 30 minutes at a temperature of 175 degrees with thermal circulation. Total, excluding defrosting: 1 hour 50 minutes.

Servings:

I had a whole duck weighing 2 kilograms. It was baked whole on a 32 cm wide baking sheet along with a cabbage side dish. 4 servings came out, because in the process of frying the duck shrinks in size, and the cabbage is stewed.

Prepared: in the oven

Ingredients:

whole duck - 2 kilograms
white cabbage - 400 grams
onion - 150 grams
carrots - 150 grams
winter apples - 300 grams
hot red pepper - 2 grams
black peppercorns - 10 pieces
mustard seeds - 2 grams
ground coriander - 2 grams
cumin seeds - 2 grams
ground turmeric - 2 grams
paprika - 2 grams
salt - to taste
citric acid - 1 gram
sugar - 20 grams

Duck with cabbage in the oven recipe step by step with photo

Food preparation. Thoroughly defrost the duck, usually pieces of ice get stuck inside the skeleton. We wash, pluck the remnants of feathers, if any. Wash, clean, chop vegetables. Remove seeds from apples, cut into slices. Grind the spices.

We will bake the duck carcass unfolded, so we cut it from the side of the breast in the center. We divide the bone, unfold it. You can leave it with the ribs, but I like it without bones, it bakes faster. We remove the skeleton, leaving only the neck with the vertebrae. We cut off the excess fat in advance, otherwise it will melt in the oven and begin to overflow.

Trimmed bones can be safely sent to the soup.

Turn the carcass upside down. It turns out an even layer of duck meat in the skin. Whole legs and wings remain on the sides. This will be the front side when baking.

We cut onion thin strips, lay the bottom layer on a baking sheet. The onion will be fried directly on the duck fat.

We chop white cabbage, as if for salting, sprinkle it with cumin seeds. Add salt and squeeze with your hands so that the cabbage starts up the juice. Dilute citric acid in a small amount of water, pour cabbage. This will be the second layer after the onions on the baking sheet.

We also chop the carrots thinly, salt, mix with cabbage and cumin. Spread on a baking sheet in an even layer. Vegetables absorb fat very well, but shrink in volume in the oven, so you need to put more of them.

You can take any apples, even sweet ones, in this case they were winter, sour, with a green peel. They do not need to be peeled from the peel, only from the seeds. Cut into slices 5 mm thick. Spread over cabbage.

Apples in the oven decrease in size, therefore, the amount in raw form must be multiplied by two.

Thoroughly coat the unfolded duck with salt and spices from the inside. We also coat the skin on the front side. Grind all spices to a powder. Mustard seeds are especially good in this mixture. We lay the carcass until the fat is down so that it melts on the cabbage. We put the baking sheet with the duck on the cabbage in the oven on the second level. We set the temperature in the electric oven to 175 degrees with the thermocirculation mode. If the weight of the duck is greater and bones remain inside, more time should be given.

In the oven, after half an hour, turn the duck skin down. We mix the cabbage with carrots and onions evenly, they have already begun to fry in the duck fat that dripped from the duck. When the duck body is well baked from the inside, turn it back over. Dissolve sugar in cold water. Brush on the skin. We put the duck to bake. Cabbage with onions and apples must be periodically shoveled, otherwise the center will be damp and the edges will burn.

In the oven, duck meat in an expanded form, without bones, was baked in 90 minutes. The carcass from heating began to decrease in volume. The onion quickly begins to burn, so it had to be raked under the carcass. When cooling, most of the fat from the baking sheet is absorbed into the cabbage. The duck was well browned. Take out of the oven while hot.

Cabbage can be used both canned and cooked according to your own recipe.

To cook duck stew with sauerkraut 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.

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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.

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.

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.

A pre-thawed, carefully processed and washed bird must be marinated. To do this, combine the wine with vegetable oil and add salt and spices there. Spices can be anything - it all depends on your taste. But the traditional set includes dried garlic, ground coriander, basil, marjoram, curry, paprika and ground black pepper. So, we rub the duck inside and out with the prepared mixture, place it in plastic bag or in a large saucepan with a lid and leave 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 big platter, garnished with fresh herbs and apples.

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.

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.

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 cold water, bring to a boil and cook for 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). Peeling carrots

and cut into large pieces. 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!

Russian cuisine has a great variety of traditional dishes, one of them is baked duck with sauerkraut. And yes, with one recipe, I will not let you into the kitchen. Well, let's get started.

Duck with sauerkraut and apples in the oven

For this, quite delicious dish we need:

Duck carcass - two to two and a half kilograms
Sauerkraut - half a kilo
Sweet apples - four hundred grams
Spicy Dijon mustard - tablespoon
Dried oregano, rosemary and grated nutmeg- by a teaspoon
Salt and black pepper - to your taste
Broth - one hundred and fifty milliliters
Cream 20% - one hundred milliliters
Red semi-dry wine - one hundred and fifty milliliters

Let's start with cutting the carcass. Here in front of you lies a gutted duck, but what to do with it? Carcasses usually come with giblets inside like lungs, heart and liver. They need to be cut out and put on a plate.

It is also necessary to remove the neck, cutting it off at the vertebra at the base. We will need it, like giblets, for the broth. Next, you need to cut the wings at the joint, leaving only the humerus. We will also send them to the broth. Remove and discard the coccygeal gland.

We got rid of the excess, now let's proceed to the main preparation. We need to carefully separate the skin from the carcass itself in the area of \u200b\u200bthe fillet, legs and wings. This is done with your hands, smoothly passing your fingers between the skin and meat. Never use a knife.

Now let's prepare the marinating mixture. In a deep bowl, mix Dijon mustard, oregano, nutmeg, rosemary and salt. We apply this mixture on the meat under the separated skin and remove to marinate in the refrigerator for three to four hours.

Rinse the sauerkraut and squeeze lightly. Wash apples and cut into slices. While stuffing the duck, we take a small bunch of cabbage, “pack” an apple slice into it and put it in the duck. It is necessary to stuff the carcass tightly only at first, closer to the neckline, the skin should remain free and close without tension.

The carcass is stuffed, now we fix the skin with toothpicks and sew them together with culinary threads in the form of a kind of corset. We also fix the wings together with the legs so that the carcass has a more monolithic look.

In this form, we remove the duck to bake for thirty minutes, after which it will need to be turned over and left in the oven for another forty minutes. Turn over again and let it rest for another 15 minutes.

But do not eat it just like that, because you need a sauce for it. To do this, cook and filter the broth from the remaining duck parts. Pour wine into it and boil twice. When the mixture boils, gradually pour in the cream. We keep it on fire until it acquires the consistency of liquid sour cream, do not forget to salt and pepper the sauce.

Ready duck served hot with sauce, enjoy the taste - a must!

Duck stuffed with sauerkraut in the oven

Ingredients:

Duck - a carcass weighing two to three kilograms
Sauerkraut - half a kilo
Cranberries - one hundred grams
Salt and pepper - at your discretion

We cut the duck in the same way as described above. Squeeze the cabbage and mix with one hundred grams of cranberries. We stuff the duck with it. Rub a mixture of salt and pepper into the carcass. We send it to the oven preheated to two hundred and fifty degrees, after which we lower the temperature to two hundred.

The duck should be baked for about ninety to one hundred minutes. Baste the duck with the rendered fat every thirty minutes to keep it juicy.

You can serve duck with any sweet and sour sauce and baked vegetables under sour cream.

Duck with rustic sauerkraut

Roasted stuffed duck is mostly made in the countryside due to the availability of poultry, so the recipe is quite authentic. What is needed?

Duck carcass - two to two and a half kilograms
Sauerkraut - kilogram
Onions - three medium heads
Carrot - one hundred grams
Prunes - one hundred and fifty grams
Garlic - three cloves
Thyme - a small bunch
Salt and pepper - teaspoon

We cut the duck into parts, remove excess fat and skin. We cut off the meat from the skeleton, try to do it in one piece. We send the skeleton and wings to cook in the broth. From the removed skin, melt the fat in a frying pan. We remove the skin, and put the legs, breast and meat from the back into the fat. Fry over high heat for four minutes on each side.

Peel the onion and cut into slices. Cut the carrots into slices about a centimeter thick. Remove the meat from the pan and send vegetables in their place, add squeezed garlic to them. After browning the vegetables, put the cabbage to them and mix well, then spread the prunes.

On top of all this we put the fried duck parts, salt and pepper, put thyme on top. Pour this case with broth so as to cover the cabbage with it. We bring our dish to a boil and send it to the oven for a couple of hours at one hundred and eighty degrees. Well, such a duck will be combined with young boiled potatoes.

Duck thighs with sauerkraut recipe

The thighs are a rather fatty part of the duck carcass, but this can be turned into a big plus by preparing them correctly.

Required components:

Duck thighs - eight pieces
Sauerkraut - one kilogram
Lemon - one large fruit
Water - one liter
Garlic - six cloves
Sugar - a tablespoon
Salt - a tablespoon
Pepper - to your taste
Vegetable oil - forty grams

We put the duck thighs in a deep container, fill it with water, add salt, chopped garlic and the juice of a whole lemon. Mix everything well and send it to the refrigerator to marinate for about a day.

Wash the cabbage and squeeze lightly. We put it to stew, in a deep bowl, with the addition of sugar and vegetable oil. If necessary, you can add a little water.

After thirty minutes of stewing cabbage, add duck legs, sprinkle with pepper and salt, cover and bake for an hour and a half at one hundred eighty-two hundred degrees. 10 minutes before the end of cooking, remove the lid, so you will allow a golden brown crust to form on the meat.

The Secrets to Making Delicious Stuffed Duck

It's time to get a couple of duck skeletons out of the duck cabinets, or, more simply, to give you some tips on cooking duck with sauerkraut.

The relationship between products such as duck and sauerkraut is not accidental. The duck is a fairly fatty bird. And an excess of fat can spoil the taste and texture of the dish. So sauerkraut came to the rescue, which, due to its acidity, does not allow fat to spoil the dish. I won’t fool you with chemistry, but if you come across a rather fatty carcass, then use the least washed and least squeezed cabbage.

Another point concerns keeping duck meat juicy. When baking, it is important to put the duck in the oven, which is heated to a higher temperature than necessary, fifty or even seventy degrees. This will allow the meat to "close", form a crust that will not release moisture to the outside. Put the duck in a preheated oven and immediately set, so to speak, the operating temperature. While it will decrease from elevated, a crust will have time to form.

Excessive fat duck can also be covered with fresh vegetable salads, with high acidity. From tomatoes for example. It is also worth making a light dressing for such salads.

To improve the taste of the duck, it is best to use pickling in an acidic environment. This will soften the meat and improve its flavor and texture.

Experiment, try, enjoy. Have a nice meal!

Duck with cabbage is a traditional dish Russian cuisine, which is usually prepared in the villages for Christmas. It turns out amazingly tasty and satisfying. Would be a great side dish boiled potatoes, sprinkled with dill and poured over melted butter. Let's take a look at duck recipes with you.

Duck recipe with cabbage

Ingredients:

duck - 1 kg;
White cabbage- 400 g;
onion - 2 pcs.;
carrots - 2 pcs.;
tomato paste - 1 tbsp. a spoon;
barberry - 2 teaspoons;
water - 400 ml;
bay leaf - 2 pcs.;
vegetable oil- 2 tbsp. spoons;
black peppercorns - 6 pcs.;
salt - to taste;
basil.

Cooking

We thoroughly wash the duck and remove if there is any remaining plumage. Then we cut the carcass of the bird into small pieces and put them in a cauldron. Pour a little vegetable oil and fry the meat over medium heat for 15 minutes, stirring occasionally. After that, turn off the fire, drain almost all the resulting fat.

In the meantime, peel the carrots, rub on a medium grater, and cut the onion into half rings. Add vegetables to the meat, mix and continue to fry for 5-7 minutes. Then pour in half a glass of water, season everything with spices, put the barberry, bay leaf, cover with a lid and simmer for about 10 minutes.

We chop the white cabbage into strips, lightly knead with our hands and pour it into a common cauldron, adding salt and pouring the remaining water. Cover the pot with a lid and let it simmer for 20 minutes. To the finished duck with cabbage, add tomato paste and cook for literally another 3-5 minutes. We serve the dish on our own, or by preparing it for a side dish or buckwheat.