Stewed duck with cabbage. Duck with sauerkraut in the oven - Russian cuisine recipes Duck dishes with cabbage

04.08.2021

The recipe for making duck can be found in any cookbook. However, most often we are offered to cook it with apples, prunes, and oranges. In a word, the influence of European culinary traditions affects. But the recipe for duck with cabbage is considered primordially Russian. Our ancestors were generally moderate people and preferred simple food. In addition, they knew how to combine products so masterly that even the most unpresentable dishes acquired a special taste. What is the already mentioned combination of fatty duck meat with cabbage!

You can't even imagine how delicious it is! And if you cook a duck with real sauerkraut, then it will not only be breathtakingly tasty and aromatic, but also completely harmless. The fact is, acid neutralizes duck fat, and duck meat is no longer a heavy food. However, let's move from words to deeds, choose a recipe and finally start cooking duck with sauerkraut.

Duck with sauerkraut and apples

The recipe is more than traditional. It was such a duck that was cooked in the famous Russian oven using thick-walled cast-iron dishes. The bird languished for a long time, soaked in sauerkraut juice and became so soft that it simply melted in its mouth. Of course, you will hardly be able to reproduce this recipe with accuracy due to the lack of a Russian oven, but you can still try to get closer to the original by cooking duck in the oven.

Ingredients:

Duck carcass - 2 or 2.5 kg (approximately);
Sauerkraut - half a kilo;
Onions - 5 pieces;
Sweet and sour apples - 10 pieces;
Butter - 100 grams;
Vegetable oil - 2 tablespoons;
Dry white wine - half a glass;
Salt and spices - to your taste.

Preparation:

Pre-thawed, carefully processed and washed bird must be marinated. To do this, combine the wine with vegetable oil and add salt and spices there. Spices can be anything - it all depends on your taste. But the traditional set includes dried garlic, ground coriander, basil, marjoram, curry, paprika and black pepper. So, rub the duck inside and outside with the prepared mixture, place it in a plastic bag or in a large saucepan with a lid and leave it in the refrigerator for six hours.

After this time, we take the duck out of the refrigerator and prepare the filling. This is done quite easily and quickly. We wash the cabbage, squeeze and grind. Peel the onions, chop them finely and finely and fry them in vegetable oil. Free the apples from the peel and tough center, cut them into slices and add to the onion in the brazier. Fill with a quarter glass of dry white wine, cover and simmer for five minutes. Finally, add the cabbage to the roasting pan.

Stuff the duck carcass with the prepared sauerkraut filling and chop off the abdomen with toothpicks or sew up with threads. We leave part of the filling! Now we take the rooster, pour a little vegetable oil into it, put the remaining filling on the bottom, and put the duck on top. Cover the duck with a lid or foil and put it in the oven for an hour and a half. We bake the bird at a temperature of 200 degrees. After an hour and a half, remove the lid from the duck and bake for another forty minutes, periodically turning the bird over and pouring the juice over the carcass.

Take out the browned ready-made duck from the duck, free it from the filling and cut it into pieces. Serve on a large platter, garnished with fresh herbs and apples.

Country style duck with sauerkraut

The recipe for a very tasty and satisfying dish. Such a duck with sauerkraut is especially good on a frosty day, and under a pile. Why is this recipe good? So, first of all, by its simplicity and lack of any frills. But, despite the seeming primitiveness and rudeness, such a recipe is quite suitable even for preparing a hot dish for a festive table.

Ingredients:

Duck carcass - 2 kg;
Onions - 3 heads;
Carrots - 1 piece;
Garlic - 3 wedges;
Sauerkraut - 1 kg;
Raisins - 200 grams;
Prunes - 100 grams;
Thyme;
Salt;
Ground black pepper;
Bay leaf.

Preparation:

Pre-defrost the duck carcass, wash and process. Now we cut off excess fat from it and cut it: legs, wings, back, breast. Remove the skin from the back and cook the broth from it. To do this, fill the bird with cold water, bring to a boil and cook for forty minutes over low heat.

In a brazier or directly in a roaster, we melt the fat with crushed skin. As a result, the fat should be completely melted, and the skin should be fried to the state of greaves. We take it out and throw it away. Put the duck legs, the breast and wings, chopped into pieces, into the melted fat and fry them over high heat. First, five minutes on one side, and then another three minutes on the other.

We clean, wash and cut the onions into halves or quarters (depending on the size of the bulbs). Peel the carrots and cut into large rings. Crush the garlic cloves without chopping. Remove the meat from the brazier and fry vegetables (onions, carrots, garlic) in the remaining fat. When the vegetables are browned, add the chopped sauerkraut to them and mix. Put washed prunes and raisins on top. By the way, you need to take dark raisins. Put the fried pieces of duck on the dried fruit, sprinkle with salt, pepper, thyme and put a leaf of lavrushka. Fill everything with broth to the level of the cabbage layer. We put on fire and bring to a boil.

While the contents of the roaster are boiling, turn on the oven and let it warm up to 180 degrees. And now we send the duck to the oven and leave it there for two hours. Cooking duck with sauerkraut under the lid! Serve with boiled potatoes or vegetable salad.

So, dear hostesses, if you have a duck carcass in your refrigerator, be sure to try cooking it with sauerkraut. And if you liked the proposed recipe, but there is no duck, then urgently buy it and cook it anyway. Trust me, you won't regret it. The main thing is to cook with pleasure. Bon appetit and success in the culinary field!

I had a chance to buy the back of a duck the other day. I sat, thought and wondered how to make such a thing out of her. Without hesitation, I remembered what her meat goes well with and decided to stew it 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 feathers, if any.

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

I like stewing duck most of all in a cauldron, although a duck or even a stainless steel pan will do. So, add some vegetable oil to the bottom of the cauldron and put the duck pieces. Fry over medium heat for 7-8 minutes, then turn / stir and cook for another 5 minutes. Turn off the heat, drain off almost all the fat formed in the cauldron.

Meanwhile, grate the carrots on a medium grater and cut the onions into quarters.

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

Add 0.5 cups of water. And also black peppercorns, a teaspoon of basil, bay leaves and barberry. Stir, cover and simmer for about 10 minutes.

Chop the white cabbage and wring it lightly with your hands. Add it to the common pot, season with 1.5 teaspoons of salt and pour 300 ml of water. Cover and 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 prepared stewed cabbage with duck. Stir and cook for another 3-5 minutes.

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

Bon Appetit!

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

For a family Sunday lunch or for a festive feast, I propose today an excellent version of a chic dish - baked duck with sauerkraut in the oven. The preparation and preparation process will take some time, but the result will be worth it. The duck turns out to be very tasty and aromatic. Sauerkraut not only absorbs duck fat well, but also turns out to be an excellent side dish in this dish. Additionally, you can bake potatoes and other vegetables with the duck for an extra side dish.

This recipe uses sauerkraut with cranberries for stuffing. This is the secret that you must remember. The fact is that the acid of the cabbage perfectly softens the flesh of the bird, making it juicy and tender. In those recipes for cooking duck, where there is no sauerkraut, you should definitely use any other acidic product - oranges, lemons, apples, apple or wine vinegar.

Ingredients

sauerkraut with cranberries - 400 g;
duck (2.1 kg) - 1 pc.;
salt - 1 tbsp. l .;
honey or sugar to taste;
a mixture of spices for meat or chicken - 2 tbsp. l .;
ground fenugreek - 1-2 tsp;
side dish potatoes - 500 g;
vegetable oil - 3 tbsp. l.

Preparation time: 2 hours. Cooking time: 2 hours. Yield: 4-5 servings.

Preparation

First, prepare the duck. Rinse the carcass thoroughly and pat dry with paper towels. Then inspect and remove the remnants of small feathers, villi.

Turn the duck upside down and carefully cut out the inner glands from the tail, they give a not very pleasant smell when baked.

Use aromatic spices for your duck. Here a selection of spices is possible according to your taste. This time, I used a mixture of basil, zest, red pepper and juniper chicken spices. I will also use ground fenugreek for pickling duck, this spice is great for meat.

Mix all the spices in one container, add a handful of salt and vegetable oil (2-3 tablespoons). Thoroughly brush the inside and outside of the duck with the spices with your hands. Cover the duck with plastic wrap and refrigerate for an hour. The longer the duck is marinated, the tastier it will be.

For stuffing duck, use pickled duck with any fillings. This time I have cabbage with cranberries. To spice up the cabbage, you can add a little honey (2 tablespoons) to it.

Turn on the oven to heat 180-190 degrees. Take the pickled duck out of the refrigerator and fill its belly with sauerkraut tightly. Secure the belly with a toothpick or thread so that the filling does not fall out during the baking process. Above the carcass itself, you will have to conjure a little more. Make an incision under the wings and insert the ends of the wings into it. Then tie the bird with thread or twine to secure the wings tightly to the body.

Prepare potatoes for baking if desired. Rinse and cut potatoes into wedges or slices, sprinkle with spices and lightly drizzle with vegetable oil.

Place the potatoes in a baking bag first and then place the duck on top of it. Tie a bag of ingredients well and put it in the oven.

The cooking time of the food will depend on the weight of the bird. About 1 kg of duck weight takes 1 hour to bake in the oven. To prevent the carcass from burning on top, place it in the middle position of the oven. Allow the duck to cool slightly before removing it from the bag - about 10-15 minutes. Then remove the twine. So the stuffed duck with sauerkraut is ready in the oven in the sleeve.

Place the duck on a wide platter for serving, with baked potatoes and any pickled or fresh vegetables you like on the side.

Russian cuisine has a great variety of traditional dishes, one of which is baked duck with sauerkraut. And yes, with one recipe, I won't let you into the kitchen. Well, let's get started.

Duck with sauerkraut and apples in the oven

For this, a rather tasty dish, we need:

Duck carcass - two to two and a half kilograms
Sauerkraut - half a kilo
Sweet apples - four hundred grams
Spicy Dijon Mustard - tablespoon
Dried oregano, rosemary and grated nutmeg - teaspoon each
Salt and black pepper - to your taste
Broth - one hundred and fifty milliliters
Cream 20% - one hundred milliliters
Semi-dry red wine - one hundred and fifty milliliters

Let's start by cutting the carcass. Here is a gutted duck in front of you, but what to do with it? Carcasses usually come with giblets such as lungs, heart and liver inside. They need to be cut out and set aside on a plate.

It is also necessary to remove the neck by cutting it off along the vertebra at the base. We need it, like giblets, for broth. Next, you need to cut the wings at the joint, leaving only the humerus. We will also send them to the broth. We remove and discard the coccygeal gland.

We got rid of unnecessary things, now let's get down to basic preparation. We need to carefully separate the skin from the carcass itself in the area of fillets, legs and wings. This is done with your hands, smoothly passing your fingers between the skin and meat. Never use a knife.

Now let's prepare the marinating mixture. In a deep bowl, combine Dijon mustard, oregano, nutmeg, rosemary and add salt. Apply this mixture to the meat under the separated skin and remove to marinate in the refrigerator for three to four hours.

Wash the sauerkraut and squeeze it lightly. Wash the apples and cut them into slices. While stuffing the duck, take a small bunch of cabbage, "pack" a slice of apple into it and put it in the duck. It is necessary to fill the carcass tightly only at first, closer to the neckline, the skin should remain free and close without tension.

The carcass is stuffed, now we fix the skin with toothpicks and sew them with culinary threads in the form of a kind of corset. We also fix the wings together with the legs so that the carcass has a more monolithic look.

In this form, we remove the duck to bake for thirty minutes, after which it will need to be turned over and left in the oven for another forty minutes. Then turn it over again and let it reach her for another 15 minutes.

But do not eat just like that, you need a sauce for it. To do this, cook and filter the broth from the remaining duck parts. Pour wine into it and boil it twice. When the mixture boils, gradually pour the cream into it. We keep it on fire until the consistency of liquid sour cream acquires, do not forget to salt and pepper the sauce.

Serve the finished duck hot with sauce, enjoy the taste - a must!

Duck stuffed with sauerkraut in the oven

Ingredients:

Duck - a carcass weighing two to three kilograms
Sauerkraut - half a kilo
Cranberries - one hundred grams
Salt and pepper - at your discretion

We cut the duck in the same way as described above. Squeeze the cabbage and mix with one hundred grams of cranberries. We stuff the duck with it. Rub a mixture of salt and pepper into the carcass. We send it to an oven preheated to two hundred and fifty degrees, after which we reduce the temperature to two hundred.

The duck should be baked for about ninety to one hundred minutes. Water the duck every thirty minutes with the fat that has melted out of it, this will preserve its juiciness.

You can serve duck with any sweet and sour sauce and vegetables baked with sour cream.

Country style duck with sauerkraut

The baked stuffed duck was mainly cooked in the countryside due to the availability of poultry, this recipe is quite authentic. What is needed?

Duck carcass - two to two and a half kilograms
Sauerkraut - kilogram
Onions - three medium heads
Carrots - one hundred grams
Prunes - one hundred fifty grams
Garlic - three cloves
Thyme - small bunch
Salt and pepper - a teaspoon

We cut the duck into parts, remove excess fat and skin. We cut off the meat from the skeleton, try to do it in one piece. We send the skeleton and wings to the broth. From the removed skin, melt the fat in a frying pan. We remove the skin, and put the legs, breast and meat from the back into the fat. Fry over high heat for four minutes on each side.

Peel the onion and cut into slices. Cut the carrots into slices about a centimeter thick. We remove the meat from the pan and send vegetables to their place, add squeezed garlic to them. After browning the vegetables, put the cabbage to them and mix well, then spread the prunes.

On top of all this, put the fried duck pieces, salt and pepper, put thyme on top. Fill this case with broth so as to cover the cabbage with it. We bring our dish to a boil and send it to the oven for a couple of hours at one hundred and eighty degrees. Such a duck will go well with young boiled potatoes.

Duck Thighs with Sauerkraut recipe

Thighs are a rather fatty part of a duck carcass, but this can be turned into a big plus if you cook them correctly.

Required components:

Duck thighs - eight pieces
Sauerkraut - one kilogram
Lemon - one large fruit
Water - one liter
Garlic - six cloves
Sugar - a tablespoon
Salt - a tablespoon
Pepper - to your taste
Vegetable oil - forty grams

Place the duck thighs in a deep container, fill with water, add salt, chopped garlic and juice of a whole lemon. Mix everything well and send it to the refrigerator to marinate for about a day.

We wash the cabbage and squeeze it lightly. We put it to stew, in a deep bowl, with the addition of sugar and vegetable oil. A little water can be added if necessary.

After thirty minutes of stewing the cabbage, add the duck legs, sprinkle with pepper and salt, cover and set to bake for an hour and a half at one hundred eighty or two hundred degrees. 10 minutes before the end of cooking, remove the lid, so you will allow a golden brown crust to form on the meat.

Secrets of Cooking Delicious Stuffed Duck

It's time to get a couple of duck skeletons from the duck cabinets, or, more simply, give you some advice on how to cook duck with sauerkraut.

The relationship between foods such as duck and sauerkraut is not accidental. The duck is a rather fat bird. And too much fat can ruin the flavor and texture of a dish. So sauerkraut came to the rescue, which, due to its acidity, prevents fat from spoiling the dish. I will not fool you with chemistry, but if you come across a rather fat carcass, then use the least washed and less squeezed cabbage.

Another point to consider is keeping the duck juicy. When baking, it is important to put the duck in the oven, which is heated to a higher temperature than necessary, about fifty degrees, or even seventy degrees. This will allow the meat to "close" and form a crust that will not let moisture out. Place the duck in a preheated oven and immediately set the operating temperature, so to speak. While it drops from the increased one, the crust will have time to form.

Excessive fat content of the duck can also be covered with fresh vegetable salads with high acidity. From tomatoes, for example. It is also worth making a light dressing for such salads.

To enhance the flavor of the duck, it is best to marinate in an acidic environment. This will soften the meat and improve its flavor and texture.

Experiment, try, enjoy. Enjoy your meal!

Many people associate a baked whole duck with the New Year: a large, ruddy, stuffed, lying on a beautiful tray and exuding a breathtaking aroma ... Does your family also observe this long tradition? Or are you afraid to spoil the food and lose money spent? After all, you have probably heard of tough duck meat, not baked on the inside and burnt on the outside.

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

Whole baked duck recipe

Required inventory: oven, baking sheet with a 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 the sauce, a large platter and a saucepan for serving.

Did you know? The most ideal dish for baking duck is the duckling (synonyms: gosyatnitsa, latka) - a deep thick-walled oval pan, the size of this bird. It creates the optimal temperature to prevent sticking and improve the cooking of the entire thickness of the carcass. The shape of the rooster 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 do not have these kitchen utensils, 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 shredded oregano	1 tsp
Ground nutmeg	1 tsp
Dried rosemary	1 tsp
Ground black pepper	2 pinches
Sauerkraut	0.5KG
Any broth (but better - meat)	1/2 cup
Semi-dry red wine	1/2 cup
Sweet apples	2 pcs.
Medium fat cream	100 ml

How to prepare the main ingredient

Duck weighing no more than 2.5 kg is suitable for baking whole... Large in weight - is already an "elderly" bird, the meat of which, no matter how you cook it, will remain tough. And she won't fit into every duck.
Before being added to the recipe, it must be gutted and the hemp from the feathers burned out (if this was not done before you). 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 beforehand... It will only have to be defrosted on the bottom shelf of the refrigerator, and this will take about 18 hours. The faster way - defrosting in cold water - will take about 4 hours, but the beneficial properties of duck will diminish. The slowest way - defrosting at room temperature (no higher!) - will cost you more than a day's loss of time.
To make sure your poultry is cooked 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, and there is no such, then first wrap the carcass in parchment paper, and then in 2 layers of foil.
To maintain a 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 minced meat

Stuff the duck

Make the sauce

Bring the dish to readiness

Video recipe for cooking duck stuffed with sauerkraut in the oven

Not sure how to properly prepare, stuff and sew up? Then you should pay some 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 appearance to the finished dish or in taste.

Duck in chunks, stewed with sauerkraut and raisins

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

Ingredients

Carcass cutting

Cooking technology

Get busy with meat

Stew the duck

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

Stewed duck video recipe

Not sure how to cut a duck? Watch the video. Moreover, it will tell you one more way of extinguishing.

Love poultry but don't respect sauerkraut? Then you'll love the "turkey azu". And it will be a universal carnivore to taste, or not so fatty -.

How to submit

Simply place the stewed duck into portioned bowls or serve in a tureen.
On a dish with a whole duck, place foods that go well with sauerkraut: potatoes, rice with vegetables or dried fruits and apples.

I hope you succeeded, otherwise it could not be! 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 in the cooking process? Share your experience, advice and impressions!