Stewed duck with cabbage step by step. How to cook duck with sauerkraut according to a step-by-step recipe with photos

01.02.2024 Grill menu

Duck with cabbage in the oven is good with any drink and for every holiday. This is a tasty, budget-friendly dish that contains both meat and side dishes. Cabbage absorbs duck fat perfectly. You can also add any fruit that duck goes well with. Even a novice cook can handle the preparation, since you only need to load all the ingredients, and the duck with vegetables is baked in the oven itself.

Cooking time:

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

Number of servings:

I had a whole duck weighing 2 kilograms. It was baked entirely on a baking sheet 32 centimeters wide along with a cabbage side dish. There were 4 servings, since during the frying process the duck shrinks in size and the cabbage is stewed.

Prepared: in the oven

Ingredients:

whole duck - 2 kilograms
white cabbage - 400 grams
onions - 150 grams
carrots - 150 grams
winter apples - 300 grams
red hot 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 photos

Preparation of products. We carefully defrost the duck; usually pieces of ice get stuck inside the skeleton. We wash and pluck the remaining feathers, if any. We wash, peel and chop vegetables. Remove seeds from apples and cut into slices. Grind the spices.

We will bake the duck carcass unfolded, so we cut it from the breast side in the center. We divide the bone and unfold it. You can leave it with the ribs, but I like it boneless, it cooks faster. We remove the skeleton, leaving only the neck with the vertebrae. We cut off excess fat in advance, otherwise it will melt in the oven and begin to overflow.

Trimmed bones can be safely added to soup.

Turn the carcass back up. The result is an even layer of duck meat in the skin. Whole legs and wings remain on the sides. This will be the front side when baking.

Cut the onions into thin strips and place them in the bottom layer on a baking sheet. The onions will fry directly in the duck fat.

Shred white cabbage as if for pickling, sprinkle it with caraway seeds. Add salt and squeeze with your hands so that the cabbage releases its juice. Dilute citric acid in a small amount of water and pour over the cabbage. This will be the second layer after the onions on the baking tray.

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

You can take any apples, even sweet ones; in this case, they were winter apples, sour, with green skin. They do not need to be peeled, just the seeds. Cut into circles five millimeters thick. Arrange over the cabbage.

Apples shrink in size in the oven, so the raw quantity must be multiplied by two.

Carefully coat the inside of the unfolded duck with salt and spices. We also coat the skin on the front side. All spices are first ground to a powder. Mustard seeds are especially good in this mixture. Place the carcass fat side down so that it melts onto the cabbage. Place the baking sheet with duck on cabbage in the oven on the second level. We set the temperature in the electric oven to 175 degrees with thermal circulation mode. If the duck weighs more and there are bones left inside, you need to give it more time.

After half an hour in the oven, turn the duck skin side down. 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 inside of the duck body is well baked, turn it back over. Dissolve sugar in cold water. Apply a brush to the skin. Let's put the duck to finish baking. Cabbage with onions and apples must be shoveled periodically, otherwise the center will be damp and the edges will burn.

In the oven, the duck meat, unwrapped, without bones, was baked in 90 minutes. The carcass began to decrease in volume as it was heated. The onion quickly begins to burn, so it had to be raked under the carcass. As it cools, most of the fat from the baking sheet is absorbed into the cabbage. The duck was perfectly browned. Remove from the oven while hot.

Duck is not a frequent guest on our everyday tables, but when it does, it always becomes the hit of the meal. The classic duck recipe is a whole baked duck carcass. But today I offer an alternative dish - stewed duck with cabbage.
Recipe contents:

Duck meat is very tasty, and you can use it to create a wide variety of delicious dishes. For example, pilaf, jellied meats, soups, roasts, minced meat products. Contrary to popular belief, this bird is not only suitable for roasting whole. Try making something different from it, and it will definitely delight you with its amazing taste.

In addition to being tasty, duck meat is also very healthy. It contains a lot of vitamins A, C, K, E and group B and microelements such as selenium, zinc, phosphorus, etc. From a medical point of view, it is believed that this meat has a positive effect on potency and improves lipid metabolism. However, there are also contraindications to eating duck - obesity, diabetes and dieting, because... its meat is much fattier than rabbit or chicken.

How to choose a good duck?

Finding a suitable duck carcass for a formal or family feast is not so easy. A high-quality bird is smooth, well-fed, dry, soft, non-slippery, odorless. And this doesn’t happen very often. At the same time, its breast should be firm, the skin should be shiny, the meat should be deep red when cut, the webbed feet should be tender, and the ideal weight should be 2–2.5 kg. If you managed to find one, then you are very lucky.

I also note that you can add all kinds of spices and herbs; duck “loves” additives like basil, parsley, thyme, dill and other herbs. Also combined with this bird: honey, wine, cumin, olive oil, ginger, citrus fruits, onions, cinnamon, cardamom, star anise.

Calorie content per 100 g - 117 kcal.
Number of servings - 6
Cooking time - 2 hours

Ingredients:

Duck - 0.5 carcasses
White cabbage - 0.5 pcs. (weighing about 1 kg)
Garlic - 3-5 cloves
Soy sauce - 3 tbsp.
Bay leaf - 3 pcs.
Allspice peas - 5-6 pcs.
Refined vegetable oil - for frying
Salt - 1 tsp. or to taste
Ground black pepper - 0.5 tsp. or to taste

Cooking stewed duck with cabbage

1. Divide the duck carcass into two equal halves. Place one in the refrigerator to wait for its time, and start cooking the second. To do this, remove all the yellow fat from it, usually there is a lot of it near the tail. If there are single unplucked feathers, remove them with your hands or using tweezers. Chop the carcass into pieces with a kitchen hammer, wash them and dry them well with a paper towel.

Place a non-stick frying pan or saucepan on the stove, add oil and heat well. Send the duck to roast on high heat. Cook it, stirring occasionally, until light golden brown.

2. Remove the top inflorescences from the cabbage, as they are usually dirty and spoiled. Divide the head of cabbage equally, finely chop one half, and put the other half in the refrigerator. In another frying pan, lightly fry the cabbage in vegetable oil and medium temperature.

3. Combine the duck and cabbage in one saucepan or frying pan, and add the chopped garlic cloves.

4. Add bay leaf, peppercorns, salt, soy sauce, black pepper and pour 100 grams of water. Close the pan with a lid, bring the ingredients to a boil, reduce the heat to the lowest setting and simmer the duck for about 1 hour. The longer the duck is stewed, the softer and more tender its meat will be.

Serve the finished dish hot. For a side dish, boil mashed potatoes, rice or pasta.

Many people associate a whole baked duck with the New Year: large, rosy, stuffed, lying on a beautiful tray and emitting a breathtaking aroma... Does your family also observe this long-standing tradition? Or are you afraid of spoiling the food and losing the money you spent? After all, you've probably heard about tough duck meat, uncooked on the inside and burnt on the outside.

Forget it! I'll tell you how to properly cook duck with sauerkraut in the oven or just stewed, and share several amazing recipes. Why with sauerkraut? Yes, because it is the lactic acid of sauerkraut that promotes better absorption of meat protein. This means that this combination of products is the healthiest! And you, knowing all the subtleties of cooking, will cope with the task perfectly and delight your loved ones.

Whole roasted duck recipe

Required equipment: oven, baking tray with wire rack, deep bowl with a lid, the size of a bird, bowl for marinade, bowl for minced meat, sharp knife, strong thick thread (about 1 m long), long needle with a wide eye or toothpicks (10-12 pieces), a small saucepan for preparing the sauce, a large dish and a gravy boat for serving.

Did you know? The most ideal dish for baking duck is a duck pan (synonyms: goose pan, patch) - a deep, thick-walled oval pan, just the size of this bird. It creates an optimal temperature that prevents burning and improves cooking of the entire thickness of the carcass. The shape of the duckling does not allow the resulting fat to spread, and, in fact, the meat is stewed at the bottom and browned at the top. But if you don't have this kitchen utensil, you can bake the duck on a baking sheet, in a frying pan or on a wire rack, in a sleeve or in parchment paper and foil.

Ingredients

Duck carcass	1 piece (up to 2 kg)
Salt	up to 3 tsp.
Mustard	1 tsp.
Dried and crushed oregano	1 tsp.
Ground nutmeg	1 tsp.
Dried rosemary	1 tsp.
Ground black pepper	2 pinches
Sauerkraut	0.5 kg
Any broth (but preferably meat broth)	1/2 cup
Red semi-dry wine	1/2 cup
Sweet apples	2 pcs.
Medium fat cream	100 ml

How to prepare the main ingredient

A duck weighing no more than 2.5 kg is suitable for baking whole.. A large bird is already an “old” bird, the meat of which, no matter how you cook it, will remain tough. And it won’t fit into every duckling.
Before introducing it into the recipe, it must be gutted and the stumps from the feathers burned off (if this has not been done before). The internal organs can be used to prepare broth, which, by the way, also appears in many recipes.
It is equally important to remove the coccygeal gland, which imparts bitterness to the meat during heat treatment.

The frozen duck was gutted by you in advance. It just needs to be defrosted on the bottom level of the refrigerator, and this will take about 18 hours. A faster method - defrosting in cold water - will take about 4 hours, but the beneficial properties of duck will be reduced. The slowest method - defrosting at room temperature (no higher!) - will cost you more than a day in lost time.
To be completely sure that poultry is cooked without foil, boil it for 20 minutes before baking or marinate it overnight.
If the recipe requires it to be placed in a sleeve, but there is not one, then first wrap the carcass in parchment paper, and then in 2 layers of foil.
To maintain physiological shape, tie the wings and legs with a strong thread, pressing them tightly to the body.

Baking technology

Prepare the marinade and duck carcass

Prepare the minced meat

Stuff the duck

Prepare the sauce

Bring the dish to readiness

Video recipe for cooking duck stuffed with sauerkraut in the oven

Don't know how to properly prepare, stuff and sew? Then you should pay a little attention to this video. The technology will be remembered once and for all.

An alternative to the proposed recipe is. It is not inferior either in the appearance of the finished dish or in taste.

Duck pieces, stewed with sauerkraut and raisins

Duration of preparation and cooking: until 6 o'clock.
Exit: 5-6 servings.
Required equipment: 2-3 liter cauldron, frying pan, 2 liter saucepan, slotted spoon, knife, poultry scissors (optional), bowl, slicing board.

Ingredients

Carcass cutting

Cooking technology

Tackle the meat

Stew the duck

After removing the pieces of meat from the frying pan, pour the resulting fat into a cauldron and place on the fire.
Add 2 bay leaves.
Cut 1 large onion into wide half rings and fry. Cut 1 large carrot into thick semicircles and add to the cauldron.
Reduce heat and while the vegetables are sautéing, stir them occasionally.
Wash and squeeze 400 g of sauerkraut, and as soon as the onion is golden, pour it into the cauldron and stir.
When the vegetables are soft, add 1/3 cup dark seedless raisins and stir.
Place fried duck pieces on top.
Pour 700-800 ml of meat broth, cover the cauldron with a lid and simmer over low heat for about 1 hour (without stirring).
The broth will boil away, and the duck will turn out juicy and tender.

Video recipe for cooking stewed duck

Don't know how to cut a duck? Watch the video. Moreover, it will tell you another way to extinguish.

Love poultry but don't respect sauerkraut? Then you will like -turkey basics-. And a universal carnivore will like it, or not so fatty -.

How to submit

Simply place the stewed duck into portions on plates or serve in a tureen.
On a platter with a whole duck, place foods that go with sauerkraut: potatoes, rice with vegetables or dried fruits and apples.

I hope everything worked out for you, otherwise it couldn’t have happened! I look forward to your feedback in the comments. Tell us, did your loved ones like the aromatic and juicy duck with sauerkraut? Did you like everything about the cooking process? Share your experiences, tips and impressions!

I don’t stick to the rule of only cooking something “holiday” on holidays. I always cook according to desire: I want cabbage rolls - I cook cabbage rolls, I want beshbarmak, which means there will be beshbarmak. But today I decided to cook something for dinner using domestic duck.

No, it won’t be oven-baked duck with apples or prunes. I will prepare another dish from this young and fat domestic duck. This will be stewed duck with vegetables.

I won’t need the whole carcass today - as much as 3 kg, so I’ll take only 1/4 of it. I immediately remove a large piece of fat and cut it into small pieces. I chop the meat into large pieces, it is very tender and will bake without difficulty. The pieces are approximately the size of a matchbox.

I don’t mix meat with pieces of fat. Fat will be needed for frying first.

I peel and wash all the vegetables. Now, you need to cut everything.

There is no need to chop the cabbage too much; the potatoes can also be cut into large cubes.

I put the duck fat in pieces into a deep cauldron and let it melt for a couple of minutes. Then I put meat, tomato paste and onions and carrots there.