Duck recipe with baked cabbage
- A whole, young duck (up to 2 kg)
- 2 kg fresh cabbage (or almost 2 kg sour cabbage)
- 3 medium onions
- 250 ml concentrated tomato broth
- 1 tablespoon chopped thyme
- 1 tablespoon chopped dill
- 4 cloves garlic
- 2 tablespoons mustard seeds
- 1 orange
- Ground black pepper
- Coarse salt.
Duck on cabbage is an interesting recipe, which offers a special taste for lovers of this type of meat and vegetables, in tandem. Although it has a longer preparation time, this only contributes to a special taste when you see yourself in front of the final preparation. Here are the steps for a tasty cabbage.
You will start by unpacking the installment from its packaging, then wipe it well of any liquids using paper towels and pass it over the flame of the stove or kitchen cake to remove any remaining feathers. Then, you will shape it a little by removing the thick skin from the neck and between the legs and you will remove the visible fat. On the skin of the chest you can make small cuts that will look very nice when the duck on the cabbage in the oven is ready. With the mustard you will grease the whole exterior and interior, then add salt and pepper.
Inside you will put half an orange that will help maintain moisture and get a duck leg with more tender cabbage, which does not dry out excessively, along with garlic and a julienned onion, leaving it out for an hour. . Then put it on a tray and put it in the preheated oven at 160 degrees covered with foil or a lid, for 90 minutes. After 45 minutes you will return the stuffed duck to the oven on the other side.
Finely chop the sweet cabbage and season with a teaspoon of salt, leaving it to rest for 15 minutes.
The leftovers after cleaning the meat are finely chopped and placed in a large saucepan, which includes the cabbage, which is placed on the stove over low heat and left to heat, stirring so as not to catch or burn, and brown , leaving the lard in which you will make the sauerkraut. The leftovers are removed, which can be consumed as such or thrown away.
Add a julienned onion to the fat and cook over low heat, then add the cabbage and mix vigorously and, after another five minutes, put the tomato sauce in the pan with the cabbage meal. For quality sauerkraut, the broth is no longer needed. Soften the cabbage well and season with salt and pepper, thyme and dill.
The next step in getting a tasty baked cabbage duck is to take the meat out of the oven for an hour and a half and remove the orange and meat, replacing it with sauerkraut. On top, put the duck back. Put the dish in the oven at 190 degrees for 10 minutes on one side and 10 minutes on the other side, so that the duck in the oven catches a beautiful and reddish crust.
When it is ready, take it out of the oven, portion the sweet cabbage with the meat and you can serve it. A variation of this recipe is a baked duck breast with cabbage garnish or a cabbage with minced meat.