Cook duck stew with sauerkraut. Duck stewed with cabbage. Duck stuffed with sauerkraut in the oven
Step 1: prepare the duck.
We thoroughly wash the duck under running water and put it on a cutting board. First of all, using a knife, remove excess fat from the carcass. Now we cut off the wings, hams, as well as the fillet from the sternum and from the back. We check if there is any fat and skin left on the frame, and also remove it if necessary.
Put the pieces of duck on a cutting board and rub with clean hands a little salt and black pepper. When everything is ready, move the component to a medium bowl.
We also spread the fat with the skin on a cutting board and chop into pieces. After we move everything into a small bowl and leave it aside for a while.
Step 2: prepare the carrots.
Using a knife, peel the carrots and rinse thoroughly under running water. Then we spread the component on a cutting board, cut into thick circles and then move it to a clean plate.
Step 3: prepare the onion.
Onions are peeled and washed thoroughly under running water. We spread the component on a cutting board and use a knife to cut into several parts. Attention: for cooking, it is best to use small onions, which you can not even chop. Transfer the onion slices to a free plate.
Step 4: Prepare the garlic.
We spread the garlic on a cutting board and, using a knife, lightly press down. Now we easily remove the husk, and move the cloves to a clean plate.
Step 5: Prepare the sauerkraut.
With clean hands, squeeze the sauerkraut from excess juice and put it in a colander. We rinse the component several times under running water so that it is not very acidic, and leave it aside for a while. Let excess liquid drain from it.
Step 6: prepare prunes.
Rinse prunes under running water and put in a clean saucer.
Step 7: prepare the raisins.
Pour the raisins into a deep bowl and rinse thoroughly under running water, each time draining the liquid from the container and filling it with fresh. Then we leave the component aside for a while.
Step 8: Cook Country Style Duck with Sauerkraut.
Put the remaining duck carcass into a large saucepan and fill it with ordinary cold water so that the liquid covers the component. Put the container on medium heat and cover with a lid. As soon as the water begins to boil, foam forms on its surface. Remove it with a slotted spoon and discard. Now reduce the fire and cook for 30–40 minutes. We should get a good rich broth. After the allotted time, turn off the burner, and set the pan aside with the help of kitchen tacks.
In parallel with the broth, we begin to prepare the dish itself. To do this, put a cast-iron roaster or a small cauldron on medium heat. When the container is well heated, carefully put pieces of fat and skins into it. We fry everything until we have light brown cracklings that will float in liquid fat. As soon as this happens, we take them out of the ducklings with a slotted spoon and throw them away, since they will no longer be useful to us. Attention: the last inventory must be wiped off excess liquid in advance so that drops of water do not fall into the container and begin to hiss and scatter in all directions when interacting with fat.
Now put the pieces of duck in the roaster with the skin down and increase the heat to the maximum. Fry the component for 2-3 minutes. Immediately after that, reduce the heat to medium and, using a wooden spatula, turn the meat over to the other side. We continue to cook the dish for about 3 minutes.
Then we take out the pieces of the bird and transfer them back to a clean bowl. Using a scoop, pour some of the liquid fat into a separate container and leave it aside (it can be used to prepare other duck dishes). Attention: in the container should remain about 100 milliliters. Now carefully lay out the circles of carrots, onion halves and garlic cloves here. Fry the vegetables until golden brown on the surface.
After a while, put the sauerkraut in the duck bowl and mix everything thoroughly with a wooden spatula until smooth. Then we add prunes and raisins, and on top we lay out pieces of duck, thyme sprigs and bay leaf. Pour everything with broth so that the liquid only covers the vegetables with sauerkraut. Let the dish simmer over medium heat. Immediately after that, close the container with a lid and turn off the burner.
Meanwhile, preheat the oven to the temperature 180 °С. We put the duckling on the middle level and cook the duck in a rustic way for 2 hours. During this time, the meat will be saturated with the juices of vegetables, sauerkraut, as well as the aroma of spices. Given that the duck is considered a tasty but tough bird, you don’t have to worry about this in this version of the recipe. The meat melts in your mouth, leaving an unforgettable aftertaste. After the allotted time has elapsed, turn off the oven, and take out the chicken with the help of kitchen tacks and leave it aside to cool slightly.
Step 9: Serve Country Duck with Sauerkraut.
With a wooden spatula, we transfer the cooked duck in a rustic style with sauerkraut to a special plate and serve it to the dining table. It is recommended to enjoy this dish with boiled potatoes or rice.
Enjoy your meal!
To make it convenient to get the meat out of the ducklings, you can also use special kitchen tongs;
Be sure to control the temperature of the oven so as not to overdry the meat;
In addition to sauerkraut, you can add sauerkraut to the dish, then it will change color to light red and will have a slightly changed taste and aroma.
For a festive feast, I want to offer an original version of a baked duck. It will be a juicy stuffed duck, cooked whole in the oven, with sauerkraut and apples as a filling. Very often, such a dish causes fear among inexperienced housewives. But don't worry, our step-by-step recipe with photos will help you cook a whole stuffed duck in the oven without any problems.
Preparation time: 1.5 hours.
Cooking time: 1 hour.
Yield: 4 servings.
To cook stuffed duck, we need:
Fresh duck of medium size - 1 pc.
Sauerkraut - 250-350 g
Sweet and sour apples - 2 pcs.
Quince - optional
Onion - 2 pcs.
Garlic - 3 cloves
Cumin - a handful
Black pepper - a handful
Bay leaf - 1 pc.
Raisins - a handful
Salt - 1 tbsp. l.
Honey - 2 tbsp. l.
Soy sauce - 30-50 ml
Bread loaf (crumb) - 2 pieces
Vegetable oil - 30 ml
Potatoes for garnish - up to 1 kg
How to cook stuffed duck with apples and sauerkraut in the oven, step by step recipe with photos:
How to cut a duck:
1. The most time-consuming process in this recipe will be preparing the carcass for stuffing. Sharpen your knife first. Place the duck in front of you upside down. Make a cut along the back with a knife. Now try to gently pass the knife along the skin of the duck.
2. Take out the rib bones, collarbone, cutting with kitchen scissors, the necessary parts inside the duck.
3. Leave the bones in the hind legs and wings intact. In the breast area, the bone can also be cut out or left. An important point in cutting and preparing a duck is the removal of glands on the tail from below. Just carefully cut them with a knife, they give off an unpleasant odor when baked. Rinse the carcass with water, blot with paper towels. Salt the duck inside and out. Pound a few cloves of garlic in a mortar and grease the duck.
Filling for duck:
4. Prepare the duck stuffing. Preheat the pan and send the chopped onion to it first in half rings. Then add the sauerkraut squeezed out of the liquid to the onion. Warm everything together for about ten minutes.
5. Cut apples and quince into cubes.
6. Add apples with quince to the vegetables in a pan and cook for another five minutes. The filling for the duck is ready, remove from the stove.
7. Since the filling let out a lot of its own juice, it is necessary to add the chopped crumb of a white loaf to it. He will absorb all the juices into himself.
8. For the spice of the filling, add a handful of cumin, raisins, black pepper, bay leaf. If desired, a little honey can be added to the filling to soften the sour taste of cabbage.
How to stuff a duck:
9. While the filling is cooling, sew the weft up the back with a thread.
10. Turn on the oven to 200 degrees. Line a baking sheet with foil. Place the duck on the foil. To prevent the duck from burning from below, you can put slices of vegetables under it. As an option, I sometimes put a banana peel under the duck: it will add flavor and the duck will not burn. Stuff the duck tightly with the stuffing.
11. Sew up the belly of the duck with a needle and thread.
Roasting a whole duck in foil in the oven:
12. Top the duck with foil and put the baking sheet in the oven for 30 minutes.
13. Remove the duck and remove the top layer of foil. Take a little melted fat with meat juice from the baking sheet into the bowl. Then add a spoonful of honey and soy sauce (30 ml) to the bowl, squeeze out a clove of garlic. Lubricate the duck with the resulting filling with a brush and place it open for another 20-30 minutes in the oven, now at a temperature of 170 degrees. Every 10 minutes, brush the duck with filling for a beautiful crust.
As a result, you will get a fragrant and beautiful baked duck stuffed with apples and sauerkraut.
As a side dish for duck, use cabbage stuffing or bake more whole potatoes.
It is better to cut the finished duck after it has cooled slightly at the table in front of the guests.
Cabbage can be used both canned and cooked according to your own recipe.
To prepare stewed duck with sauerkraut, we will prepare the products according to the list.
We clean the duck fillet from skin and excess fat, cut into medium-sized pieces and fry in sunflower oil. I additionally stewed, because the duck did not want to become soft.
Chop the onion, garlic and carrots randomly, add to the meat and fry until relatively soft.
Then we send cabbage, tomato paste and allspice to the cauldron. Simmer covered until the cabbage is soft.
Personally, I like cabbage to remain crispy enough, so I only stew for 10 minutes. You are guided by your preferences.
Pepper. Salt, if necessary, and add sugar to taste (it neutralizes the sour taste from the tomato paste).
At the very end, when the gas has already been turned off, add chopped greens (in my case, dill). Mix well.
Calories: Not specified
Time for preparing: 180 min
Usually the bird is baked with potatoes, stuffed with apples and other fruits. Such a dish on the festive table is 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. Orange jam will add a sweet aftertaste and fragrant crust to the duck. 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 into plates or strips. 
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
Stuffed duck with sauerkraut and onions, baked in the oven, will decorate the festive menu and will appeal to your family. This traditional dish belongs to the national Russian cuisine, in which the baked bird has always occupied an important place. Duck stuffed with cabbage and onions has a juicy and delicate taste. Fatty duck meat successfully harmonizes with the taste of sour sauerkraut. In order for you to get a juicy and tasty stuffed duck, we tried to write down the recipe for this dish, taking into account all the culinary nuances and with a step-by-step description of the processes.
How to cook stuffed duck
The recipe for stuffed duck is quite simple, but you need to know a few culinary secrets:
To prepare the bird for roasting, trim off the top wing bones. Then clean the meat with a knife from excess fat and scald the bird with boiling water. At the end, dry it with a paper towel.
Choose a bird with light meat and thin skin - this means that it is young, and the meat will turn out soft and juicy.
To prepare the dish you will need the following ingredients:
- domestic duck weighing 2-3 kg;
- sour sauerkraut - 700 g;
- apples "Antonovka" - 10 pcs.;
- onions - 5 pcs.;
- butter - 200 g;
- garlic - 1 head;
- sunflower oil;
- dry wine;
- seasonings;
- salt and pepper.
Pickling
- Soak the prepared bird carcass overnight in the marinade.
- For a delicious homemade marinade, mix the seasoning mix (paprika, coriander, curry, marjoram, basil, pepper, and salt) with a glass of dry red wine and 2 tablespoons of sunflower oil.
- The resulting marinade should be coated with a duck carcass and sent to the refrigerator overnight. If you do not have time, then the pickling process can be reduced to 3-4 hours. Thanks to the marinade, excess fat is removed from the meat, and the stuffed duck becomes softer and more delicate in taste.
How to stuff a duck
There are many filling options for this dish. Each housewife has her own recipe. Mushrooms, olives, fried carrots with onions, potatoes, etc. are added to the filling. But in the classic recipe, the filling consists of apples, onions and sauerkraut.
The filling process consists of the following steps:
- Squeeze sauerkraut thoroughly from excess liquid.
- Peel and finely chop the onion, fry it in butter.
- Mix sauerkraut with onions.
- Prepare apples - peel, remove the core from the fruit and cut into slices, mix with the filling
- Stew vegetables for 10 minutes, after adding 0.5 cups of dry wine.
How to stuff a duck
Duck stuffed with sauerkraut in the oven will turn out to be especially tasty if you coat the carcass with the rest of the marinade and spices before baking. Let the filling cool down. Taste it and season with extra salt and pepper if needed. Then put the finished filling into the bird's carcass and sew the ends of the abdomen with a thread. Be sure to leave a little cabbage. Some housewives add sliced potatoes and a few cloves of garlic to the traditional filling.
We will reveal all the secrets of cooking for you so that your stuffed duck is unsurpassed. Pour a thin layer of sunflower oil into the duck dish, put the remaining filling and apple slices. Beforehand, you still need to prepare 2-3 apples and cut into slices. Put a stuffed bird on this pillow and pour a glass of water, also add 200 ml of wine. Cover the dish with food foil and bake in the oven at 200 ºС for 2 hours. After an hour, remove the foil and pour the duck juice and dry wine over the duck. The dish is considered completely ready when a golden crust forms and the meat is easily pierced with a fork.