Ingredients for Cooking Duck Stuffed with Cabbage
- Duck 1 carcass (weight 2 kg)
- Refined vegetable oil 5 tablespoons
- Sour cabbage 700 grams
- Onions 3-5 pieces
- Salt to taste
- Ground black pepper to taste
- Mix of spices for poultry to taste and desire
- Purified water, 1 glass for baking and stewing, as well as how much is needed for scalding to taste
- Main Ingredients: Cabbage, Onion, Duck
- Serving 1 serving
- World Cuisine
Kitchen scales, deep pan, stove, oven, paper kitchen towels, cutting knife - 3 pieces, cutting board - 3 pieces, baking sheet, wire rack, deep bowl, slotted spoon, plastic wrap, refrigerator, tablespoon, frying pan, wooden kitchen spatula, ducklings with a lid (capacity 4 liters), a glass (capacity 250 milliliters), twine with a gypsy needle or toothpicks, colander, baking brush, kitchen potholders, a large flat dish, a serving plate.
Cooking duck stuffed with cabbage:
Step 1: prepare the duck.
First you need to properly prepare the duck! We put on a strong fire a deep pan filled with about half purified water, pour about a tablespoon of salt there and bring the liquid to a boil. In the meantime, take the bird’s carcass, rinse it thoroughly inside and outside, under a stream of cold running water, and dip it with paper kitchen towels. After that, put it on a cutting board, cut off excess fat with a sharp kitchen knife, pull the remaining feathers from the skin, rinse it again, dry it and move it into a deep bowl.
When the liquid in the pan begins to boil, reduce the temperature of the stove to an average level, carefully lower the duck carcass into the pan so that it is completely immersed in water, and boil it for 3 minutes. Then, using the slotted spoon, we transfer the bird back to a bowl or a deep colander and carefully wipe it with a waffle towel. After that, we make punctures with a knife point on its surface in especially greasy places, move it to a grate mounted on a baking sheet, rub it around with salt, black pepper and tighten it with plastic wrap and send it to the refrigerator for an hour or before use.
Step 2: prepare the ingredients for the filling.
We don’t lose a minute while the bird insists and soaks in spices, put sauerkraut in a colander, slightly squeeze it over the sink from excess juice and drop it into a deep bowl.
Now, using a clean sharp knife, we remove the onion from the peel, rinse it and dry it. After that, we move it to a cutting board, divide three pieces into 4-8 large pieces, and chop two pieces into cubes or straws up to 1 centimeter thick. Then we spread the rest of the necessary ingredients on the countertop and move on.
Step 3: prepare the filling.
We put a deep frying pan on medium heat and pour about 3 tablespoons of vegetable oil into it. After a few minutes, dip the chopped onions into the preheated fat and pass it for 4-5 minutes until transparent, as well as a light golden crust, loosening with a wooden or silicone kitchen spatula.
Then add sauerkraut to the pan and fill it with a glass of purified water. Stew vegetables until fully cooked under a covered lid for about 35-40 minutes, remembering to stir occasionally. As soon as the cabbage becomes soft, tender, and all the liquid has practically evaporated, remove the filling from the stove and set aside, let it cool to room temperature.
Step 4: prepare the duck for baking.
When all the ingredients for the dish have been prepared, turn on the oven to preheat in 180 degrees celsius. Then we take the duck out of the refrigerator, remove the plastic film from the bird, fill it with cabbage stuffing inside, close it tightly with wooden kitchen skewers or sew it up with a regular gypsy needle and baking thread, and then we also act with a hole near the neck. After that, we take the duckweed, lay on the bottom coarsely chopped pieces of onion, pour a glass of purified water and lower the stuffed carcass down on the vegetable from the top down. Using a baking brush, grease it with the remaining three tablespoons of vegetable oil and, if desired, crush with a mixture of spices. We cover the duckweed with a lid and proceed to the next, almost final step.
Step 5: bake the duck stuffed with cabbage.
We put the dishes with the bird in the oven preheated to the desired temperature on the middle rack and bake it for 1 hour. Then, with the help of kitchen gloves, we remove the ducklings from the oven, rearrange them on a cutting board, previously laid on the countertop, and remove the lid. Gently pour all the fat accumulated at the bottom into a separate bowl, grease the bird with it and, again covering it, send the carcass to bake for another 1-1.5 hours, approximately 40-60 minutes per kilogram. To make the bird more rosy, you can 10-15 minutes until it is completely ready to remove the lid from the lingon.
Then, again using the same tack, we move the dishes with the fragrant-smelling duck to the countertop. Helping ourselves with two kitchen shovels, we shift the bird onto a large flat dish, decorate it to taste and invite the family to a meal!
Step 6: serve the duck stuffed with cabbage.
Duck stuffed with cabbage is served hot as the second main meat dish for a festive or everyday table. Serve it on a large flat dish, optionally decorated with fresh vegetable slices, herbs, marinades or pickles. As a side dish for such a rather fatty bird, you can offer light mashed potatoes, boiled rice, any pasta, cereals from different cereals, summer salads or whatever you like more. Very often, along with this dish, sour-sweet-spicy sauces based on cranberries, currants or cherries are put on the table, and, of course, fresh bread slices. Cook with love and enjoy!
Enjoy your meal!
- in order to get a more golden brown crust on the carcass, as already mentioned, it is worth removing the lid from the cooper 10-15 minutes before the dish is completely ready, but in addition, the bird can be greased with a mixture of honey and melted butter;
- A great alternative to sauerkraut - fresh, stewed with onions and tomato paste;
- Of course, sauerkraut already has its pleasant smell, but if desired, during stewing it can be seasoned with spices such as coriander, caraway seeds, allspice, ground leaf of laurel, thyme, sage, this will make it even more fragrant;
- after cooking at the bottom of the ducklings, a lot of meat juice and fat will accumulate, from the resulting mixture you can make a great sauce or pour a bird into it before serving.