Duck stewed with cabbage. How to cook duck with sauerkraut according to a step-by-step recipe with a photo Duck stew with cabbage in the oven

For many people, a roasted whole duck is associated with the New Year: big, ruddy, stuffed, lying on a beautiful tray and exuding a breathtaking aroma ... Does your family also follow this old tradition? Or are you afraid of spoiling the products and losing the money spent? After all, you have probably heard of tough duck meat, unbaked on the inside and burnt on the outside.

Forget! I'll show you how to cook duck with sauerkraut in the oven or simply stew, and share some amazing recipes. Why with sauerkraut? Yes, because it is the lactic acid of sauerkraut that contributes to better absorption of meat protein. So, this combination of products is the most useful! And you, knowing all the subtleties of cooking, will perfectly cope with the task and please your loved ones.

Whole baked duck recipe

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

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

Ingredients

How to prepare the main ingredient

• Whole duck is suitable for baking, weighing no more than 2.5 kg. Large in weight - already an "elderly" bird, the meat of which, no matter how you cook it, will remain tough. Yes, and not every utyatnitsa she will fit.
• Before introducing it into the recipe, it must be gutted and the feather stumps burned out (if this has not been done before you). Internal organs can be used to make broth, which, by the way, also appears in many recipes.
• It is equally important to remove the oil gland, which gives the meat bitterness during heat treatment.

• Frozen duck has been gutted by you beforehand. It just needs to be thawed on the bottom shelf of the refrigerator, which will take about 18 hours. A faster way - defrosting in cold water - will take about 4 hours, but the useful properties of duck will decrease. The slowest way - defrosting at room temperature (not higher!) - will cost you more than a day in the loss of time.
• To be completely sure of the readiness of a bird baked without foil, boil it for 20 minutes before baking or marinate it overnight.
• If, according to the recipe, it must be placed in a sleeve, but there is none, then first wrap the carcass in parchment paper, and then in 2 layers of foil.
• To maintain a physiological shape, tie up the wings and legs with a strong thread, pressing tightly to the body.

Baking technology

Prepare marinade and duck carcass

Prepare 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 up? Then you should pay a little attention to this video. Technology will be remembered once and for all.

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

Duck pieces stewed with sauerkraut and raisins

Duration of preparation and preparation: up to 6 hours.
Exit: 5-6 servings.
Required inventory: 2-3-liter cauldron, frying pan, 2-liter saucepan, slotted spoon, knife, poultry scissors (optional), bowl, cutting board.

Ingredients

carcass cutting

Cooking technology

Get into the meat

Stew the duck

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

Duck stew video recipe

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

Love poultry but disrespect sauerkraut? Then you'll love the turkey azu. And it will be universal carnivorous in taste, or not so fatty -.

How to apply

• Simply arrange the duck stewed in pieces on portioned plates or serve in a tureen.
• On a dish with a whole duck, put foods that are combined with sauerkraut: potatoes, rice with vegetables or dried fruits and apples.

I hope everything worked out for you, otherwise it could not be! I look forward to your feedback in the comments. Tell us if your loved ones liked the fragrant and juicy duck with sauerkraut? Did you like everything about the cooking process? Share your experience, tips and impressions!

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. An excellent side dish is boiled potatoes sprinkled with dill and poured with 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 knead 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. Add to the finished duck with cabbage tomato paste and cook for 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.

I had a chance to buy the back of a duck the other day. I sat, thought and wondered, in order to cook something like this out of it. Without hesitation, I remembered what her meat goes well with and decided to stew with cabbage. This recipe is very simple and at the same time very tasty - I recommend everyone to try it.

Wash the duck thoroughly and remove the remaining plumage, if any.

Cut duck into small pieces. Along the way, eliminate obviously excess fat, but without fanaticism, since it will still be useful to us.

I like to stew duck most of all in a cauldron, although a duckling or even a stainless steel pan will do. So, pour a little into the bottom of the cauldron vegetable oil and lay out the pieces of duck. Fry over medium heat for 7-8 minutes, then flip/stir and cook for another 5 minutes. Turn off the fire, drain almost all the fat formed in the cauldron.

In the meantime, grate the carrots on a medium grater, and cut the onion into quarter-rings.

Add carrots and onions to meat. Stir and continue to fry over medium heat for about 5-7 minutes.

Add 0.5 cups of water. As well as black peppercorns, a teaspoon of basil, bay leaf and barberry. Stir, cover and simmer for about 10 minutes.

Chop white cabbage and lightly knead with your hands. Add it to the common cauldron, season with 1.5 teaspoons of salt and pour 300 ml of water. Cover with a lid and leave to simmer for 20 minutes. When the cabbage becomes more or less soft, mix it with the rest of the ingredients.

Add a tablespoon of tomato paste to the finished stewed cabbage with duck. Stir and cook for another 3-5 minutes.

You can serve this dish as an independent dish, or prepare a side dish for it: mashed potatoes or boiled buckwheat. Very tasty and healthy for adults and children!

Enjoy your meal!

Note: duck can be stewed without vegetables, we even have it.

An excellent dish for everyday and holiday table is a braised duck. Recipes for its preparation are varied. Poultry can be stewed in sour cream, red wine or own juice, cook with potatoes, cabbage, prunes and many other products. How to create a stunningly delicious dinner or lunch, where the main “hit” of the meal will be stewed duck, will be discussed in this article.

About the benefits of the product

Duck meat is considered very tasty. It contains many vital vitamins and minerals. Duck is rich in selenium, phosphorus and zinc. It contains useful B vitamins, as well as A, K, E, C. Many attribute medicinal properties to duck meat. Its use has a positive effect on potency and stimulates lipid metabolism. However, duck should not be eaten by people who are prone to overweight or suffering from diabetes. The fact is that its meat is much fatter than rabbit or chicken, and you can’t call it dietary. Perfectly diversifies your daily diet stewed duck. Recipes for cooking the dish will be presented to your attention below.

Duck in sour cream. Ingredients

This is the easiest way to create a dish. It does not require special ingredients and spices. Traditionally cooked in sour cream duck stew. The recipe for making the dish informs that we will need the following products:

• duck meat - 600 grams;
• sour cream - 7 tablespoons;
• vegetable oil - 5 tablespoons;
• meat broth - 150 grams;
• pepper, salt, herbs - to taste.

Duck in sour cream. Cooking method

In sour cream, stewed duck is especially appetizing. The recipe for preparing a dish involves the following step-by-step actions.

1. First of all, the duck must be cut into portions, and the apple and onion into large cubes.
2. Then, in a hot frying pan, you need to fry the meat until completely browned and add onion and an apple to it. The ingredients should be cooked over moderate heat for another five minutes, then they must be poured into the meat broth.
3. Now the duck needs to be moved to a double boiler or a water bath, add sour cream, salt and pepper to it, mix everything well and simmer for another ten to fifteen minutes until fully cooked.

So our stewed duck is ready. The recipe for creating a dish will come in handy for every diligent and caring hostess.

Braised duck with potatoes. Ingredients

To prepare this dish, stock up on the following products:

• chicken broth - 150 milliliters;
• duck breast - 200 grams;
• potatoes - 1 large tuber;
• Savoy cabbage - 1/4 fork;
• smoked bacon - 2 strips;
• garlic and pepper (ground) - one pinch each;
• salt - to taste.

Braised duck with potatoes. Cooking method

1. To begin with, the duck breast should be rubbed with salt, spices and pepper.
2. Then it must be put skin-side down in a thick-walled pan and fried over low heat for fifteen minutes until a crispy golden crust appears. In this case, the fat from the meat should be slowly rendered. The pan does not need to be moved or shaken during cooking.
3. Next, the duck should be carefully removed from the dishes. In this case, the meat should remain raw. Half of the fat rendered from it should be left in the pan. The other part may be useful for you to prepare other delicious dishes.
4. Now you should reduce the fire under the pan and put slices of bacon on it (each strip must first be cut into three parts). The product must be fried for two to three minutes until crispy.
5. After that, it is required to place a peeled and coarsely (into eight parts) chopped potato tuber in the pan. It must be fried with bacon for about ten minutes.
6. Then add finely chopped savoy cabbage to the rest of the ingredients. All ingredients should be mixed well and pour chicken broth.
7. Next, place the duck breast skin up on top of the products. After that, the dishes, together with the contents, must be tightly closed with a lid and kept on moderate heat for another ten minutes.
8. Now the vegetables need to be seasoned with parsley and garlic, after removing the meat from them.

So the stewed duck with potatoes is ready. The recipe for this dish has different interpretations. You can add other vegetables or spices to it.

Braised duck with cabbage. Ingredients

To prepare this dish, we need white cabbage and a duck carcass. When choosing a suitable individual, you need to keep in mind that poultry meat weighing no more than two and a half kilograms is considered the tastiest. Duck stewed in pieces is excellent. The recipe for the preparation of the dish involves the use of such products:

• fat - 30 grams;
• onion - 2-3 pieces;
• white cabbage - 2 kilograms;
• vegetable oil - 1 tablespoon;
• sour cream - 1 glass;
• dill greens (chopped) - 1 tablespoon;
• parsley (chopped) - 1 tablespoon;
• duck carcass - 1 piece;
• flour - 1 tablespoon;
• citric acid, vinegar - to taste;
• bay leaf and cumin - to taste;
• sugar, pepper, salt - to taste.

Braised duck with cabbage. Cooking method

Duck stewed with cabbage "loves" spices very much. The recipe for this dish involves the use of dried herbs, which will make the meat more tender and fragrant. So what needs to be done to prepare this culinary masterpiece?

1. First of all, you should divide the bird carcass into portioned pieces and rub them with salt and spices.
2. After that, the meat must be laid out on a baking sheet, greased with melted fat, and put in the oven. It must be fried at medium temperature until half cooked. In the process of cooking, the meat should be periodically sprinkled with water and pour over the released fat so that it does not turn out too dry.
3. While the duck is roasting in the oven, you need to finely chop the cabbage, put onion, cumin, chopped into rings, pour boiling water over all the ingredients, put on the stove and bring to a boil.
4. Then the meat should be removed from the oven, carefully put on the cabbage and stew the food for another half hour.
5. Next, you need to melt the fat, mix it with toasted flour, pour water and mix everything thoroughly.
6. Now the resulting liquid must be poured into the cabbage with meat, bring them to a boil, pepper, season with sour cream, add sugar, salt, add citric acid or vinegar and warm everything up well.

So the duck stewed with cabbage is ready. The recipe for cooking the dish will seem very simple and understandable to you. Serve the food to the table by laying it out on a large flat dish: the cabbage should be in the center, and the pieces of duck should be at the edges.

Braised duck in a slow cooker: ingredients

Dishes cooked in a slow cooker are especially tender and juicy. Stewed duck, the recipe for which is discussed in this article, also turns out excellently in this household appliance. To prepare this delicious treat, you need the following ingredients:

• duck carcass - 1-1.5 kilograms;
• carrots - 2 pieces;
• onions - 1 piece;
• celery - 2 packs;
• salt, spices, herbs - to taste.

Stewed duck in a slow cooker: cooking method

Duck stewed in pieces is best. The recipe for cooking food does not take much time.

1. First, the bird must be thoroughly washed and cut into pieces.
2. Then the meat should be rubbed with your favorite spices and salt and set aside for a while.
3. Next, the duck must be fried until half cooked in a slow cooker.
4. After that, cut the onion into half rings, carrots into circles, and celery sticks into small stripes.
5. Then the vegetables need to be added to the meat and fry for some more time. Then you need to put spices in the products and pour all the ingredients with broth or water so that the liquid rises two fingers above the meat. After that, the multicooker should be set to the "Extinguishing" mode. Stewed duck cooks for a long time. The recipe for preparing the dish prescribes that it should languish in a slow cooker for an hour and a half.

This dish can be served with a side dish of boiled potatoes. A peeled and washed vegetable can be placed in a double boiler and cooked in a household appliance at the same time as the bird. Garnished with fresh herbs before serving duck stewed in a slow cooker. The recipe for this dish will win you over with its exquisite simplicity. Enjoy your meal!

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. At the same time, the desired color of the finished dish is taken into account, 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. Add 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)

Video 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;
• greens.

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 top 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 a glass of 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

Even a novice hostess can cook stewed duck 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.

Cabbage loves almost any seasonings and spices, so you can choose them to your liking. They are added to the dish 15-20 minutes before readiness, so that they have time to give cabbage and duck their flavor.