Duck is not a frequent visitor to our daily tables, however, when this happens, it always becomes a hit of the meal. The classic duck recipe is a whole baked carcass. But today I propose an alternative dish - stewed duck with cabbage.
Recipe content:
- Choosing a good duck
- Ingredients
- Step by step cooking
- Video recipe
Duck meat is very tasty, and you can create a lot of a variety of delicious dishes from it. For example, pilaf, jellied meat, soups, roasts, minced meat products. Contrary to popular belief, this bird is not only suitable for roasting whole. Try to cook something different from it, and it will certainly delight you with its amazing taste.
In addition to being tasty, duck meat is also very healthy. It contains many vitamins A, C, K, E and group B and trace elements such as selenium, zinc, phosphorus, etc. From a medical point of view, it is believed that this meat has a positive effect on potency and improves lipid metabolism. However, there are also contraindications to the use of duck - obesity, diabetes mellitus and diet, because its meat is much fatter than rabbit or chicken.
How do I choose a good duck?
Finding the right duck carcass for a festive or family meal is not so easy. Quality poultry - smooth, plump, dry, soft, non-slippery, odorless. And this is not so common. At the same time, her breast should be firm, the skin is shiny, the meat in the section is deep red, the webbed legs are tender, and the ideal weight is 2–2, 5 kg. If you managed to find one, then you are very lucky.
I also note that you can add all kinds of spices and herbs, duck "loves" additives like basil, parsley, thyme, dill and other herbs. It also combines with this bird: honey, wine, caraway seeds, olive oil, ginger, citrus fruits, onions, cinnamon, cardamom, star anise.
- Caloric content per 100 g - 117 kcal.
- Servings - 6
- Cooking time - 2 hours
Ingredients:
- Duck - 0.5 carcasses
- White cabbage - 0.5 pcs. (weighing about 1 kg)
- Garlic - 3-5 cloves
- Soy sauce - 3 tablespoons
- Bay leaf - 3 pcs.
- Allspice peas - 5-6 pcs.
- Refined vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Cooking stewed duck with cabbage
1. Divide the duck carcass into two equal halves. Send one to the refrigerator, wait in the wings, and start cooking the second. To do this, remove all yellow fat from it, usually a lot of it near the tail. If there are single feathers not plucked, then remove them by hand or with tweezers. Chop the carcass into pieces with a hammer, wash and dry well with a paper towel.
Place a non-stick pan or pan on the stove, add oil and heat well. Send the duck to roast on a high heat. Cook, stirring occasionally, until light golden brown.
2. Remove the top inflorescences from the cabbage. they are usually dirty and tainted. Divide the head of cabbage equally, and finely chop one half, and send the other to the refrigerator. In another skillet, lightly fry the cabbage in vegetable oil and medium heat.
3. Combine the duck and cabbage in one saucepan or skillet, and add the chopped garlic cloves.
4. Add bay leaf, peppercorns, salt, soy sauce, black pepper and pour 100 grams of water. Cover the saucepan, bring the food to a boil, reduce heat to low and simmer the duck for about 1 hour. The longer the duck is stewed, the softer and more tender its meat will be.
Serve the finished dish hot. For a side dish, boil mashed potatoes, rice or pasta.
See also a video recipe on how to cook duck with sauerkraut and apples:
