Wirsing duck in Frisian style.

Category: Meat dishes
Kitchen: german
Wirsing duck in Frisian style.

Ingredients

Duck ~ 2 kg
Virsing (Savoy cabbage) 1 head of cabbage
Carrot 1 PC.
Parsley root 1 PC.
Onion 1 PC.
Bouillon 250 ml
White wine 250 ml
Salt pepper taste

Cooking method

  • Thanks to this recipe, gleaned from Erica Köller (German Cuisine, 1989. Detlef Fehling Publishing House), I learned a lot. First, that whirsing is the savoy cabbage we know
  • Wirsing duck in Frisian style.
  • And secondly, it expanded its geographical and historical knowledge. Frisia, or Friesland, is a series of territories on the North Sea coast that are inhabited by Frisians. Since the 500s. until 734 on the territory of modern northern Germany and the Netherlands there was a kingdom of Frisia, and now there are: East Friesland (East Frisia) - a region in the federal state of Lower Saxony (Germany), North Friesland (North Frisia) - a municipal district in the federal state of Schleswig -Holstein (Germany) and the western and southwestern regions belonging to the Netherlands. The friezes have their own cuisine, one of the recipes of which I bring to your attention.
  • Divide the duck into portions, after separating the fat, and dissolving it, quickly fry the salted and peppered duck pieces in a preheated pan with diced carrots and parsley until golden brown.
  • Wirsing duck in Frisian style.
  • Disassemble the cabbage into leaves, cut out tough cuttings
  • Wirsing duck in Frisian style.
  • Blanch the leaves for 2-5 minutes, rinse with cold water and dry. Finely chop the onion and put in a saucepan with melted fat and fried roots.
  • Wirsing duck in Frisian style.
  • Then (I must apologize to the friezes and Erica Koeller - they are not in the recipe) I added chopped champignons - well, that's how I wanted
  • Wirsing duck in Frisian style.
  • Then - a layer of whirsing
  • Wirsing duck in Frisian style.
  • And finally, roasted duck
  • Wirsing duck in Frisian style.
  • Pour the broth, wine, salt, pepper and simmer, covered with a lid, over medium heat for 1-1.5 hours. Serve with jacketed potatoes. Bon Appetit!


gala10
Interesting, beautiful, should be tasty and very informative! dopletpoint, thanks for the recipe!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers