FESTIVE duck with red cabbage.

FESTIVE duck with red cabbage.

– Duck (approx. 2 -2.5 kg)
– 2 sour apples,
– A handful of dried apricots and prunes,
– Salt,
– Pepper,
– 2 tbsp butter
– cinnamon stick.
For the garnish:
– 1.5 kg of red cabbage,
– 1 onion,
– 2 tablespoons of duck fat (the images. During cooking duck)
– 1 tbsp dry red wine,
– Gvozdika- 2-3 bud,
– Bay leaf,
– 1 sour apple,
– Salt.

Cooking method:          

Washed and obsushennuyu duck with salt and pepper inside and out. Apples are cleaned, cut into slices, mix with dried apricots and prunes. Since the duck, put inside the cinnamon stick. Scrapie wooden skewer, brush with butter on all sides.

Oven preheated to 180 degrees. Duck put on a baking sheet or in a roasting pan (with high sides), breast side down. Broil 45-50 minutes on the bottom of the oven. Then, turn the breast up and fry for about 1.5 hours, occasionally basting with fat formed during frying. Willingness to identify punctures metal skewer at the junction of the legs to the body. The juice flowing into the puncture site must be transparent and must skewer gently enter the meat. Remove from the oven, pour the fat, cover with foil and allow to stand before serving at least 30 minutes.

Cabbage chop. Onions cut into cubes. Apple peel, grate or chop sticks. In a saucepan with a thick bottom put 2 tablespoons of fat (of frying the duck), fry onion in it, and cabbage. Pour the wine, add salt, pepper, bay leaf, cloves. Simmer 10 minutes, stirring occasionally. Add apple, simmer another 20 minutes on low heat.

Duck to cut into portions. Serve with cabbage and stuffing as a side dish.

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