Bird

Braised duck with cabbage


Ingredients for Cooking Braised Duck with Cabbage

  1. Duck (in separate pieces) 1 kilogram
  2. White cabbage 1.5 kilograms
  3. Salt to taste
  4. Ground black pepper to taste
  5. Dried herbs to taste
  6. Dried basil to taste
  7. Spices (at your choice) to taste
  8. Sunflower oil as required for frying
  • Main Ingredients: Cabbage, Duck
  • Serving 5-6

Inventory:

A pan with thick walls or a cauldron with a lid, a pan with a thick bottom, a wooden spatula, a kitchen knife, a grater for chopping vegetables, disposable paper towels, cutting board.

Cooking duck stewed with cabbage:

Step 1: prepare the duck.


The pieces of duck need to be allowed to warm up and leave at room temperature, if they are not very frozen, then one hour is enough. Then rinse the bird under cold running water and wipe dry with disposable paper towels.
Spread the duck on a cutting board and cut off loose skin and excess fat. If there is a part of the breast among your pieces, make small cuts on it in the place where the layer of skin and fat is especially thick.

Step 2: fry the duck.


In a pan with a thick bottom, heat a very small amount of sunflower oil and put pieces of chicken in it. Fry the bird on a very fast fire so that it is covered with a delicious crust on the outside, and inside it remains moist. I recommend that you first cook longer down on the side where there is more fat so that it melts.

Step 3: prepare the cabbage.


While the chicken is fried, peel the cabbage from the dried leaves and remove the stalk from inside. Chop the cabbage into very small strips, if you can do it with a knife, it’s very cool, but to simplify the task, you can use a special grater or food processor.

Step 4: stew the duck with cabbage.


Remove the pieces of fried chicken from the pan and place a cauldron or thick-walled pan on the stove. First put chopped cabbage in the dish, and on top of it, chicken, cover and simmer until all ingredients are cooked. Remember to mix the contents of the pan periodically. Not long before the end of cooking add salt, black pepper, herbs, basil and other spices you have chosen. And at the very end, when already remove everything from the heat, let the duck and cabbage stand under the lid for 5-7 minutes, and only then you can start serving dishes on the table.
Attention: the power of the fire depends on your pot and stove, so watch and adjust this moment yourself.

Step 5: serve the duck stewed with cabbage.


Braised duck with cabbage served as a hot dish; add boiled or baked potatoes as a side dish. You can season it with fresh herbs or some sauce, however, remember that the duck is so fat, so it’s better not to add mayonnaise or sour cream to it, in extreme cases, opt for ordinary tomato sauce.
Enjoy your meal!

Recipe Tips:

- Instead of vegetable oil, you can use animal fat to fry ducks. It also needs very little.

- For convenience, you can cut the duck not into large pieces, like mine, but very small.

- If you want, then you can completely improve this dish by adding onions to cabbage, sliced ​​in thin half rings and grated carrots on a coarse grater.