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Duck on cabbage

Duck on cabbage

The duck was cleaned and washed.

I mixed the finely chopped cabbage with the chopped dill, thyme, pepper, tomato juice and bay leaves.

I put a quarter of the amount of cabbage in the bowl, over it I put the duck that I covered with the remaining cabbage. I put water, covered the pot and put it in the oven.

After 1 1/2 hours I took out the pot, took the lid very carefully and turned the duck. I left it in the oven for another hour, after which I took the lid off it, put out the fire and left it in the oven.

I serve it with polenta and hot peppers.


Baked duck ingredients with sweet cabbage:

  • 1 duck
  • 2 cabbages
  • 200 gr pork bacon
  • 1 onion
  • 200 ml broth
  • 1 green apple
  • 1 link dill
  • 1 bunch parsley
  • Orange peel
  • 2 tablespoons honey
  • 2 tablespoons white balsamic vinegar
  • 1 glass turns white
  • salt, paprika, pepper, thyme, 2 bay leaves

Take care of the duck and rub it with a mixture of coarse salt, thyme and pepper. Peeled green apple, together with a bunch of parsley, 2-3 sprigs of thyme and two bay leaves, put in the duck. Place the duck in a Roman bowl or tray of embarrassment, put a glass of water, a glass of white wine and 2 tablespoons of oil. Cover the bowl with foil and put it in the oven for about 90 minutes. After 45 minutes we return the duck. Remove the foil for the last 10 minutes and let the duck brown slightly. Generally, the duck is a bird that has enough fat to finally cook in its own juice, after the wine and water have evaporated.

Finely chop the cabbage. Heat a pot with a tablespoon of oil and lightly sauté the chopped onion with diced bacon (or bacon). Add the chopped cabbage, a teaspoon of salt, and mix gently so that the cabbage is enveloped by the fat left by the bacon. Saute the cabbage for 10 minutes until slightly softened, then add broth, thyme, a tablespoon of paprika, a teaspoon of pepper and finely chopped dill. Stir, simmer for another 5 minutes and set the pot aside.

In a tray we put all the juice and fat left over from cooking the duck, add the hardened cabbage, mix and form a bed of cabbage on which we place the duck. In a bowl put honey, balsamic vinegar, a little grated orange peel, thyme, pepper, and a little paprika. Mix well and grease the duck well with a brush. Cover again with foil and put the duck back in the oven, this time on the cabbage. After about 30 minutes, remove the foil and grease the duck again. Put the tray in the oven without foil to brown the duck. After 10 minutes, lightly pull the tray and brush the duck. We repeat the operation until the duck blushes nicely, after which we stop the fire. We open the duck in portions and serve it with cabbage, polenta and possibly a pickled hot pepper.


Steps

I have a beautiful duck ready cleaned, I cut the thighs, the wings and part of the chest, I wash the meat in more water.
Cut the cabbage and rub it with a little salt.

Put in a tray the cabbage and finely chopped onion, place the duck pieces and cover with foil. Put the tray in the heated oven for 1 hour at 170 degrees. After an hour, put the foil aside and season with pepper, a powder of thyme, chopped hot peppers and tomato juice. Cover the tray again and leave for another hour. You can turn the pieces of meat.
Take the foil and let it brown for about half an hour, if you like the bay leaf, add it to the tray after removing the foil.


Duck with created cabbage (Wirsing) and bread dumplings (Semmelknodel) & # 8211 Austrian recipe

Duck with sauerkraut (Wirsing) and bread dumplings (Semmelknodel) & # 8211 Austrian recipe. Duck legs on cabbage, stylish. The rate is one of my favorite flights. I like red meat (that's why I don't really cook the eternal chicken breast, preferring the legs or wings) and the duck has a firm texture and a phenomenal sweet taste.

The fat under the skin is released slowly during cooking, further softening the meat. The same fat turns duck skin into a crunchy, reddish crust.

What is the best known dish prepared from duck? Duck on cabbage! What I cooked here is a centuries-old recipe from the Austro-Hungarian area: duck with created cabbage (known as Wirsing) and with Bohemian bread dumplings (Böhmische Semmelknödel). It is eaten in Prague, Vienna and Budapest, in Bayern and almost throughout Transylvania and Banat.

It's basically a classic steak the duck, from the whole bird or from pieces (I made from thighs) with two linings that go wild next to it. Wirsing is prepared as a sauté with pieces of kaiser (bacon) and onion and quenched with liquid cream (natural cream for cooking).

What is missing from the landscape? The beer! Next to this food goes the beer.

Obs: you can use other poultry meat (chicken, turkey, game, goose, etc.).


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Duck on sour cabbage

The cleaned and washed duck is prepared in the evening for marinating. Serve with salt and pepper. Put in the tray in which it is to be prepared and add on and next to it onions (peeled, washed and chopped), peppers (peeled and seeds, washed and chopped), parsnips (peeled, washed and cut into thick slices), basil and oregano leaves (washed), white wine and 300 ml of water.

Put the tray in the fridge and turn the duck from side to side from time to time.

The next day, turn on the oven to warm up.

Wash the sauerkraut, chop and place under the duck. Sprinkle freshly ground pepper over the cabbage, add the tomato juice, bay leaves and a cup of water. Cover the tray with aluminum foil and place in the oven. Add more water if necessary during cooking. After the meat is well penetrated, remove the aluminum foil and let the duck brown on both sides.


Duck on sour cabbage

The cleaned and washed duck is prepared in the evening for marinating. Serve with salt and pepper. Put in the tray in which it is to be prepared and add over and next to it the onion (peeled, washed and chopped), the pepper (peeled and seeded, washed and chopped), the parsnip (peeled, washed and cut into thick slices), basil and oregano leaves (washed), white wine and 300 ml of water.

Put the tray in the fridge and turn the duck from side to side from time to time.

The next day, turn on the oven to warm up.

Wash the sauerkraut, chop and place under the duck. Sprinkle freshly ground pepper over the cabbage, add the tomato juice, bay leaves and a cup of water. Cover the tray with aluminum foil and place in the oven. Add more water if necessary during cooking. After the meat is well penetrated, remove the aluminum foil and let the duck brown on both sides.


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