German duck with Sauerkraut cabbage

Category: Meat dishes
Kitchen: german
German duck with Sauerkraut cabbage

Ingredients

duck 1.5 - 2 kg
marinade (optional):
lemon juice and zest 1 PC
grated ginger 1 tsp
dark honey (I have mountain) 1 tsp
salt pepper taste
white cabbage (I have the Slava variety) 1 forks
apple cider vinegar 4 tbsp. l
onion 1 PC
dried juniper, cumin taste
bay leaf, salt, pepper

Cooking method

  • I offer you a simple recipe for duck in German traditions.
  • Duck, which loves sweetness, can simply be baked in the oven and served with cranberry sauce.
  • You can improve the dish by stuffing the poultry with sauerkraut, cranberry and sugar filling before baking.
  • I made my favorite marinade from the juice and zest of lemon, honey and ginger. Rubbed the duck with marinade inside and outside and left to marinate overnight. You can marinate for several hours, but I have the same amount of time - night, cabbage was also pickled.
  • This is how I cooked it.
  • Chopped finely, poured with apple cider vinegar, salted, pressed down with a press and put in a warm place overnight.
  • In the morning the cabbage is ready for further cooking.
  • First, put the duck in the rooster in the oven preheated to 180-200 * C. Pour a little water at the bottom. Cover and cook for 1 hour. Then open the lid and cook for another 30 minutes until golden brown.
  • Meanwhile, we are preparing the cabbage.
  • Finely chop the onion and fry in vegetable oil, then add the cabbage, spices, grated in a mortar, bay leaf.
  • Fry, stirring thoroughly, then add a little water and simmer until tender. When frying, you can add pieces of bacon, as the Germans do. I didn’t add.
  • The Germans most often buy such cabbage, and do not ferment at home.
  • German duck with Sauerkraut cabbage
  • It turns out the classic German cabbage, which the Germans love so much for a reason. This dish will taste different from our sauerkraut.
  • German duck with Sauerkraut cabbage
  • Now I am also a lover of German cabbage. Try it - it's delicious. The combination of duck and such cabbage is simply amazing!

The dish is designed for

6-8 servings

Time for preparing:

1.5 hours + night

Cooking program:

oven

Note

Enjoy your meal!

tuskarora
The cabbage duck is a dream. There still prune ....... MMMM! But it's not the season for ducks yet. Let's wait for November.
eye
Quote: MariS
The combination of a goose and such a cabbage ...
also a goose ...
MariS
Quote: tuskarora
There still prunes ....... MMMM!

No, there will be a different taste. I found several different recipes for German cabbage. I will try, I really liked the taste of this one.
Quote: tuskarora
it's not season yet for ducks

Linenand who is our hunter?

Quote: ok

also a goose ...

Fixed a goose for a duck, although it would be just as tasty!
tuskarora
Quote: MariS


Linenand who is our hunter?


This year, hunting was not opened in our region at all, in others in the east and north, it was opened, and two weeks later it was closed. So we are without hunting, without ducks, without geese, without quails, without partridges .... the list can be continued with winter game. My dog ​​crushes mice out of boredom in the forest just professionally. But I'm afraid that the dish of mice will not be well received on the forum.
MariS
Quote: tuskarora
the mouse dish will not be well received on the forum.

Well, if only to pass them off as game.
gala10
How beautiful! And I always, naively, thought that sauerkraut - it is in Africa - sauerkraut. And, it turns out, nothing of the kind! IN Africa She is completely different to the non-tame ...
Marinochka, thank you very much for the recipe!
MariS
Quote: gala10
In Africa, Nemetchine, it is completely different ...

Oh, Gala! A completely different cabbage! I even tried to cook something like this from my pickled meat. Did not like.. I thought then: "And what do the Germans love to cook from sauerkraut so much?"
But now I realized how wrong I was! And the cabbage turns out to be noble.

Now I will cook according to this recipe. But I just think that there is no need to harvest it in large quantities. Probably she gets a different taste over time.
Perhaps that is why the Germans themselves do not ferment it, but prefer to buy it as needed.
Natalie07
Yulek
awesome!
MariS
Julia, Natasha, thanks for the emotions !!!
kirch
MariS, Marina, this year I decided to cook a duck with sauerkraut. My usual recipe is duck with apples and prunes. And then I came across your recipe and I liked your cabbage. I will probably cook it. Have you tried not just frying it, but stuffing a duck with it?
MariS
kirch, Lyudochka, I'm glad I looked at the duck! : girl-yes: I didn't stuff it with cabbage ... It's in my ginger with zest, and I think a mixture of tastes will work out. Although it might be worth a try ?!
kirch
Marina, I will probably stew the cabbage separately. I will make duck in a slow cooker

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