You can use broccoli, Brussels sprouts, and cauliflower to cook duck stewed with cabbage. However, a combination of duck meat with ordinary white cabbage is considered ideal.
Duck stewed with cabbage
To prepare the dish, you will need the following ingredients: 1 kg of duck, 1.5 kg of white cabbage, vegetable oil, salt, black pepper, basil and parsley. Cooking duck stewed with cabbage is most convenient in a cauldron or stewpan.
The duck is chopped into small pieces, which are then fried in vegetable oil. Since meat gives a large amount of juice, it is recommended to fry it in several stages. Fatty pieces of duck should be roasted for the longest time to melt the fat.
While the duck is fried, chop the cabbage and add it to the cauldron to the browned pieces of meat. After that, the cauldron is tightly closed with a lid and they continue to stew without adding water, the juice extracted from meat and cabbage will be enough. The ingredients are mixed periodically, otherwise the dish will burn.
As soon as the cabbage becomes soft, salt, black pepper, basil and parsley are added to the cauldron to taste. The cauldron is removed from the heat and, covering with a lid, leave the dish to infuse for 5-10 minutes.
Stewed duck recipe cooked with sauerkraut
To prepare the dish, you will need the following ingredients: 1 duck, 300 g of sauerkraut, 300 g of fresh cabbage, onion, vegetable oil, black pepper, salt, bay leaf.
Cooking stewed duck with cabbage allows you to fully show the taste of the bird, removing a rather specific smell. It is sauerkraut that copes best with the duck smell. However, it is recommended to use a fresh vegetable, which makes the dish much juicier.
You need to cut off the fat from the duck carcass. Then the carcass is chopped in portions. Melt the fat in a sufficiently deep skillet or saucepan. The greaves formed in the process are discarded. Pieces of duck are fried in fat on both sides until golden brown.
Finely chopped fresh white cabbage with onions is fried in a separate frying pan in vegetable oil. When the cabbage is sufficiently fried, it is transferred to a deep plate. In a frying pan in vegetable oil, stew the pre-soaked and well-squeezed sauerkraut for 20 minutes. When it is ready, add fried fresh cabbage, black ground pepper, salt to taste, bay leaf to the pan and mix the ingredients thoroughly.
Then add a little boiled water to the pan. Fried duck pieces are spread on a cabbage pillow. The pan is closed tightly with a lid and sent to an oven preheated to 180 ° C. After about 40 minutes, the duck stewed with sauerkraut will be ready.
