If the duck is fattened and not old, then its meat is tender and tasty. Such a duck can be baked in the oven or fried on a grill, made pilaf with it, stewed potatoes or cabbage.

For cooking stewed cabbage it doesn't take much time. The main thing is to make sure that the duck meat is completely cooked.

Duck stewed with cabbage: the subtleties of cooking

• If the duck is fatty, do not fry it in oil. Her own fat will do just fine. There are two options for using duck fat.
• In the first case, fat is cut off from the duck, finely cut, put on a hot frying pan. The fat is rendered, leaving only cracklings. They are removed, and the fat is poured into a jar and used as needed.
• In the second case, pieces of duck carcass are placed on a dry hot frying pan, evenly fried on all sides. At the same time, the fat is also rendered, and the meat is covered with a golden crust. Other ingredients continue to be fried in duck fat.
• Duck "aged" must first be soaked in the marinade. It can be water with vinegar or citric acid, wine, ketchup, even tomato juice. This takes into account the desired color ready meal, because tomato or ketchup will give the cabbage a reddish color.
• All vegetables are added to the duck when it is almost ready. First, put those vegetables that cook longer, then add the rest. The cabbage cooks quickly. But you need to consider its variety. Winter varieties have dense leaves, so this cabbage requires longer stewing. Young cabbage is prepared in just 7-10 minutes.

Duck stewed with cabbage and cumin

Ingredients:

• duck - 0.8 kg;
• cabbage forks - 1 kg;
• onions - 2 pcs.;
• carrots - 1 pc.;
• cumin - 0.5 tsp;
• Bay leaf- 3 pcs.;
• peppercorns - 10 pcs.;
• tomato paste - 2 tbsp. l.;
• sugar - 0.5 tsp;
• salt - to taste.

Cooking method

• Cut the prepared duck into pieces.
• Peel carrots and onions, wash. Chop the onion into half rings, cut the carrot into large strips.
• Free the cabbage from the top sluggish leaves, wash, cut into several pieces, remove the stalk. Finely chop with long ribbons.
• Put the pieces of meat in a red-hot cauldron, fry on all sides. Add onions and carrots, mix, sauté on the released fat. Put tomato paste and sugar. Fry everything together for a few minutes.
• Pour the contents of the cauldron with hot water, put salt, pepper, close the lid, reduce the heat to a minimum, simmer the duck for 40 minutes.
• Increase the fire under the cauldron, put the cabbage. It can take the whole cauldron from you, but after a few minutes of stewing under the lid, its volume will decrease. After that, mix it by adding cumin and bay leaf. With a low boil, cook the cabbage until it is soft.

Hungarian duck stewed with sauerkraut (in the oven)

Recipe for the occasion::

Ingredients:

• duck - 1 kg;
• pork belly - 150 g;
• smoked sausage - 150 g;
• sauerkraut - 500 g;
• sour cream - 200 g;
• onions - 2 pcs.;
• salt - to taste;
• greenery.

Cooking method

• Wash duck, dry with paper towels. Cut off the fat.
• Peel the onion, rinse with water, cut into half rings. Finely chop clean greens.
• Rinse cabbage with cold water, squeeze.
• Cut the brisket into slices, sausage into slices.
• Put pieces of duck fat in a hot saucepan, melt it, remove the greaves. Put the pieces of duck, fry on all sides until golden brown. Take the meat out onto a plate.
• Fry the onion in the remaining fat until golden brown. Add dill, cabbage. Put pieces of meat, brisket, sausage on top. Pour hot water into the saucepan so that it reaches only half the level of the cabbage, salt.
• Close the saucepan with a lid or foil, put it in an oven heated to 200 °. Simmer until the duck is soft.
• Remove the lid or remove the foil, pour the duck with sour cream, sprinkle with dill, put back in the oven and bake at high temperature for 10 minutes (without the lid).
• Put a piece of duck, brisket, sausage on a plate, put cabbage next to it. Sprinkle with herbs.

Duck stewed with fresh and sauerkraut (in a slow cooker)

Ingredients:

• duck - 0.8 kg;
• fresh cabbage - 500 g;
• sauerkraut - 500 g;
• onion - 2 pcs.;
• carrots - 1 pc.;
• bay leaf - 2 pcs.;
• black peppercorns - 10 pcs.;
• salt - to taste;
• ground red pepper - a pinch;
• cumin - 0.5 tsp

Cooking method

• Wash the duck, cut into portions, while cutting off excess fat.
• Rinse the cabbage forks in water, remove the sluggish upper leaves, cut into pieces, cut out the stalk and hard thickenings. Finely chop.
• Rinse sauerkraut in cold water, squeeze well.
• Peel the carrots and onions, wash and cut into strips.
• Put duck fat in the multicooker bowl, turn on the "Frying" mode. Fry the fat to the state of cracklings. Remove the rinds. Put the duck pieces in the bowl, fry well with the lid open until golden brown.
• Add onions and carrots, stir. Fry for 10 minutes.
• Pour in a glass hot water, salt a little, put peppercorns. Lower the lid. Switch the slow cooker to the "Soup" mode, simmer the duck until soft - about 40-50 minutes.
• Turn off the multicooker. Open the lid, put fresh cabbage. Turn on the "Frying" mode and cook for 10 minutes with the lid closed. Cabbage will soften, decrease in volume, lightly fried.
• Put in the sauerkraut. Add cumin, pepper, bay leaf. Stir.
• Switch to the "Extinguishing" mode. Cook 30-40 minutes. 10 minutes before the end of the stew, remove the bay leaf, try the cabbage to see if there is enough salt.
• Sprinkle the duck stewed with cabbage with chopped dill.

Note to the owner

cook duck stew even a novice hostess can do it with cabbage. But you need to remember that you can’t put a lot of oil in dishes with duck - most often you can do without it at all. And also you need to stew the duck until the meat is completely softened.

Duck with cabbage is a traditional dish Russian cuisine, which is usually prepared in the villages for Christmas. It turns out amazingly tasty and satisfying. Would be a great side dish boiled potatoes, sprinkled with dill and poured over melted butter. Let's take a look at duck recipes with you.

Duck recipe with cabbage

Ingredients:

• duck - 1 kg;
• white cabbage - 400 g;
• onion - 2 pcs.;
• carrots - 2 pcs.;
• tomato paste - 1 tbsp. a spoon;
• barberry - 2 teaspoons;
• water - 400 ml;
• bay leaf - 2 pcs.;
• vegetable oil - 2 tbsp. spoons;
• black peppercorns - 6 pcs.;
• salt - to taste;
• basil.

Cooking

We thoroughly wash the duck and remove if there is any remaining plumage. Then we cut the carcass of the bird into small pieces and put them in a cauldron. Pour a little vegetable oil and fry the meat over medium heat for 15 minutes, stirring occasionally. After that, turn off the fire, drain almost all the resulting fat.

In the meantime, peel the carrots, rub on a medium grater, and cut the onion into half rings. Add vegetables to the meat, mix and continue to fry for 5-7 minutes. Then pour in half a glass of water, season everything with spices, put the barberry, bay leaf, cover with a lid and simmer for about 10 minutes.

We chop the white cabbage into strips, lightly crush it with our hands and pour it into a common cauldron, adding salt and pouring the remaining water. Cover the pot with a lid and let it simmer for 20 minutes. To the finished duck with cabbage, add tomato paste and cook for literally another 3-5 minutes. We serve the dish on our own, or by preparing it for a side dish or buckwheat.

Duck with cabbage in a slow cooker

Ingredients:

• duck - 700 g;
• white cabbage - 200 g;
• sauerkraut - 800 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• spices - to taste.

Duck with cabbage in the oven is good for any drink and for every holiday. This is a delicious, budget dish that has both meat and a side dish. Cabbage perfectly absorbs duck fat. You can also add any fruits that go well with duck. Even a novice cook can cope with cooking, since you only need to load all the products, and in the oven the duck with vegetables is baked by itself.

Cooking time:

Cut apples, chop cabbage with carrots and onions, salt, marinate it for 10 minutes. Cut the defrosted duck, coat with spices for 10 minutes. The process of roasting duck with cabbage in electric oven took 1 hour 30 minutes at a temperature of 175 degrees with thermocirculation. Total, excluding defrosting: 1 hour 50 minutes.

Servings:

I had whole duck weighing 2 kilograms. It was baked whole on a baking sheet 32 ​​centimeters wide, along with a cabbage side dish. 4 servings came out, because in the process of frying the duck shrinks in size, and the cabbage is stewed.

Prepared: in the oven

Ingredients:

• whole duck - 2 kilograms
• white cabbage - 400 grams
• onion - 150 grams
• carrots - 150 grams
• winter apples - 300 grams
• hot red pepper - 2 grams
• black peppercorns - 10 pieces
• mustard seeds - 2 grams
• ground coriander - 2 grams
• cumin seeds - 2 grams
• ground turmeric - 2 grams
• paprika - 2 grams
• salt - to taste
• citric acid - 1 gram
• sugar - 20 grams

Duck with cabbage in the oven recipe step by step with photo

Food preparation. Thoroughly defrost the duck, usually pieces of ice get stuck inside the skeleton. We wash, pluck the remnants of feathers, if any. Wash, clean, chop vegetables. Remove seeds from apples, cut into slices. Grind the spices.

We will bake the duck carcass unfolded, so we cut it from the side of the breast in the center. We divide the bone, unfold it. You can leave it with the ribs, but I like it without bones, it bakes faster. We remove the skeleton, leaving only the neck with the vertebrae. We cut off the excess fat in advance, otherwise it will melt in the oven and begin to overflow.

Trimmed bones can be safely sent to the soup.

Turn the carcass upside down. It turns out an even layer duck meat in the skin. Whole legs and wings remain on the sides. This will be the front side when baking.

We cut onion thin strips, lay the bottom layer on a baking sheet. The onion will be fried directly on the duck fat.

We chop white cabbage, as if for salting, sprinkle it with cumin seeds. Add salt and squeeze with your hands so that the cabbage starts up the juice. We breed citric acid in a small amount of water, water the cabbage. This will be the second layer after the onions on the baking sheet.

We also chop the carrots thinly, salt, mix with cabbage and cumin. Spread on a baking sheet in an even layer. Vegetables absorb fat very well, but shrink in volume in the oven, so you need to put more of them.

You can take any apples, even sweet ones, in this case they were winter, sour, with a green peel. They do not need to be peeled from the peel, only from the seeds. Cut into slices 5 mm thick. Spread over cabbage.

Apples in the oven decrease in size, therefore, the amount in raw form must be multiplied by two.

Thoroughly coat the unfolded duck with salt and spices from the inside. We also coat the skin on the front side. Grind all spices to a powder. Mustard seeds are especially good in this mixture. We lay the carcass until the fat is down so that it melts on the cabbage. We put the baking sheet with the duck on the cabbage in the oven on the second level. We set the temperature in the electric oven to 175 degrees with the thermocirculation mode. If the weight of the duck is greater and bones remain inside, more time should be given.

In the oven, after half an hour, turn the duck skin down. We mix the cabbage with carrots and onions evenly, they have already begun to fry in the duck fat that dripped from the duck. When the duck body is well baked from the inside, turn it back over. Dissolve sugar in cold water. Brush on the skin. We put the duck to bake. Cabbage with onions and apples must be periodically shoveled, otherwise the center will be damp and the edges will burn.

In the oven, duck meat in an expanded form, without bones, was baked in 90 minutes. The carcass from heating began to decrease in volume. The onion quickly begins to burn, so it had to be raked under the carcass. When cooling, most of the fat from the baking sheet is absorbed into the cabbage. The duck was well browned. Take out of the oven while hot.

Calories: Not specified
Cooking time: 180 min

Usually the bird is baked with potatoes, stuffed with apples and other fruits. Such a dish holiday table met with a bang by the guests. And it also turns out very tasty baked duck with cabbage in a duck bowl. It is her recipe with a photo that I offer you. sweet taste and fragrant crust duck will give orange jam. Try to cook, you won't regret it.
Preparation time: 1 hour.
Preparation time: 2 hours.



Ingredients:

- duck - 900 g,
- orange jam with pear - 3 tbsp. l.,
- tomato sauce(homemade) - 3 tbsp. l.,
- salt - 1-2 tsp,
- black pepper - 1 tsp,
- onion - 0.5 pcs.,
- white cabbage to taste - (0.5 heads).

How to cook with a photo step by step

To prepare this dish, choose a medium-sized duck carcass. The meat of such ducks is soft and juicy. In addition, it will take much less to roast a small duck than a large bird. Gut the duck, thoroughly rinse the belly and surface of the duck. If there are feathers or hairs on the skin, remove them.
Boil a liter bucket of water, put the duck in a clean sink. Now pour boiling water on top of the duck. Repeat this procedure after five minutes. The skin immediately on the duck begins to tighten, the pores close. Now, when the duck is baked, the meat juices will remain inside.




Wipe the duck dry with paper towels and transfer to a work surface. There are subcutaneous glands on the tail, it is advisable to cut them out. Often, these glands give off an unpleasant odor when baked, which spoils the taste of the meat.




Rub the duck with the pepper and salt mixture. After 10 minutes, coat the duck with orange jam, do not forget about the abdomen. Cover duck with cling film and refrigerate for 30 minutes.






Chop white cabbage plates or straws.




Finely chop the onion and transfer it to the roaster together with the cabbage. Turn on the oven to heat up to 190 degrees.




Place the marinated duck on a cabbage pillow. Apples can be added inside the duck. On the sides of the duck on the cabbage, you can pour a little tomato juice.






Now, at the rate of 1 hour of baking per 1 kilogram of duck, send the bird in the oven to the oven.




Poke a fork at the thickest point of the duck to check for doneness. Leave the roasted duck in the turned off oven for 30 minutes to cool. Serve the duck on a large platter with cabbage on the sides.




Sincerely, Elbi.
It's just as gorgeous

Step 1: prepare the duck.

Pieces of duck should be allowed to warm up and move away at room temperature, if they are not very cold, then one hour is enough. Then rinse the bird under cold running water and pat dry with disposable paper towels.
Lay the duck on a cutting board and cut off any loose skin and excess fat. If your pieces include a piece of breast, make small cuts in it where the skin and fat layer is particularly thick.

Step 2: Roast the duck.

Heat a small amount in a heavy bottomed pan. sunflower oil and put the chicken pieces in it. Fry the bird on a very fast fire so that it is covered with an appetizing crust on the outside, and the inside is still raw. I recommend first cooking longer on the side with more fat so that it is rendered.

Step 3: prepare the cabbage.

While the chicken is fried, peel the dried leaves from the cabbage and remove the stump from the inside. Chop the head of cabbage into very small strips, if you can do it with a knife, then 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 fried chicken pieces from the pan and place a cauldron or thick-walled pot on the stove. Put the shredded cabbage in the bowl first, and then the chicken on top of it, close the lid and simmer until fully prepared all ingredients. Do not forget to periodically stir the contents of the pan. Not long before the end of cooking, add salt, ground black pepper, herbs, basil and other spices of your choice. And at the very end, when you have already removed everything from the fire, let the duck with cabbage brew under the lid for 5-7 minutes, and only then you can start serving the dish 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 duck stewed with cabbage.

Duck stewed 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 kind of sauce to taste, but remember that duck is already fatty, so it’s better not to add mayonnaise or sour cream to it, in extreme cases, opt for regular tomato sauce.
Bon Appetit!

Instead of vegetable oil You can use animal fat for frying duck. It also needs very little.

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

If you want, you can completely improve this dish by adding onion to the cabbage, cut into thin half rings and grated carrots on a coarse grater.