Duck meat is a bit dry, but the fat layer compensates for this with interest. You just can’t fry it, you get a dish that looks like rubber, but to stew and bake with minced meat is the thing. Especially if minced cabbage.
A duck recipe with cabbage requires a minimum amount of products, namely:
- about 600 g of sauerkraut;
- 600 g of fresh cabbage;
- 150 g of brisket;
- 1 onion;
- prunes - to taste;
- 2 apples.
It will be a stuffed duck with cabbage. Before you start cooking, you must prepare it. The brisket and spine are removed from the carcass (you can leave it - this is not necessary). And white meat is removed so that it does not dry out, in which case it will be possible to make something else from it, no less tasty. Therefore - they cut the breast and removed it until the next cooking.
Now the duck itself needs to be rubbed with salt and pepper and cut off excess fat. Also remove the last phalanx of the wings. Set aside the carcass for a while - let it lie down while we cook the minced meat.
Although our duck with sauerkraut, minced meat is most often made mixed. This is necessarily sauerkraut with fresh. Proportions depend on how you love more. Or from the quality of the cabbage itself - if it is completely sour (and this happens), then they add more fresh. It takes from a third to half the total amount of minced meat.
Finely chop the cabbage (not sauerkraut) and pour over boiling water. If it is bitter, soak with boiling water for 10 minutes. This is not always the case, so there is no need to soak the cabbage with boiling water each time. To decide, just taste it, and it will become clear.
We clean the onion and cut it into half rings.
In a deep frying pan we heat any vegetable oil and fry our chopped onion in it. Fry the onion until transparent. Add sour cabbage, and begin to simmer for about 40 minutes over low heat. Just make sure that it does not change its color and does not fry. Add fresh cabbage in the middle of the stew. Five minutes before ready to add salt to taste and prunes, as much as you like. We took literally a few pieces. It must first be soaked until soft.
Removed from the fire and chopped apples there. Stirred, now the turn of the brisket. Stirred again, tried on salt-sugar, if necessary, added more. Duck with sauerkraut begins with cooled minced meat, so you need to let it stand for a while.
Now take the duck. The skin often needs to be pierced with a sharp object (for example, a toothpick). We do this so that when roasting, duck leaks fat. Otherwise, the bird will turn out to be impossibly oily. But do not pierce the meat - otherwise the puncture places will dry out.
When the filling has cooled, we begin to stuff the duck. It should not be very tightly packed so that the carcass simply does not burst during cooking. Although, this is also an amateur. It can even be specially planned, because the skin does not burst at the beginning of baking, but almost at the end. Therefore, the minced meat has already been sufficiently saturated with fat and retains its shape, as if it were in a duck, and is covered with such a rosy pea. If you don’t like it, just don’t ram it.
Put the prepared bird in a deep baking sheet or roasting pan. Previously, you can sew up the stuffing place with stuffing and tie the legs.
Before the duck with sauerkraut goes into the oven, heated to 200C, it must be poured with 1 glass of water. Every half hour, or as necessary, it will be necessary to drain the fat flowing from the duck. Oven in the oven until ready. It usually takes from 1.5 to 3 hours, depending on the size of the bird. In order for our dish to have a rosy and beautiful crust, it is necessary to grease it at the end with honey, previously diluted a little in water (a spoon of water on a spoon of honey, if the honey is very thick, more water will be needed). This can be repeated two or three times, then the duck with sauerkraut will have an attractive and mouth-watering appearance.