Duck thighs and breast on a bed of pickled cabbage

Name: Duck thighs and breast on a bed of pickled cabbage - stefania P.
Ingredients: Goose thighs and breast; 1 piece of pickled cabbage; whole peppercorns; 3 bay leaves.

Diverse - Duck thighs and breast on a bed of pickled cabbage by stefania P. - Recipia

Goose Thighs and Breast on a Bed of Sauerkraut Every autumn, when I find fresh goose, I return to this simple recipe. It doesn’t require much, just good meat, decent sauerkraut, and patience for cooking. A clay pot does the job better, but I’ve also used regular trays when needed. It’s perfect anytime you crave a hearty meal without complications. Quick Info Total Time: 2 hours 45 minutes Preparation Time: 15 minutes Cooking/Baking Time: 2 hours 30 minutes Servings: 4-6 Difficulty: Easy Recipe Type: Family meal, main course Ingredients Goose thighs and breast (usually 1-2 pieces of each, enough to fill a tray) 1 medium sauerkraut Peppercorns (to taste) 3 bay leaves About 1 liter of the broth in which the meat was boiled No salt needed – the sauerkraut provides enough. Preparation Method 1. Start with the meat. Wash the goose pieces and place them in a pot with cold water, without salt. The water should cover the meat. Boil over medium heat for about 30 minutes. The goal is to parboil, not fully cook. Skim off any foam that forms. 2. In the meantime, prepare the sauerkraut. Slice the sauerkraut thinly. If it’s too salty or too sour, you can quickly rinse it in cold water. Squeeze it gently. 3. Prepare the clay pot. I soak it in cold water for about 30 minutes before using it – this prevents it from cracking in the oven. If you don’t have one, use a deep tray. 4. Place half of the sliced sauerkraut at the bottom of the pot. Arrange the pieces of goose among the strips of sauerkraut, then cover with the remaining sauerkraut. 5. Sprinkle the peppercorns and bay leaves on top. Pour about 1 liter of the broth over everything, enough to moisten the sauerkraut well, but not completely cover it. 6. Cover the pot (with a lid or foil). Place it in the oven at 200°C for about 2 hours. 7. Check after 2 hours if the meat is tender. If it’s not as tender as you want, add a little more goose broth and let it cook for another 20-30 minutes or until it’s to your liking. 8. Remove the lid towards the end if you want the sauerkraut to develop a light crust. Why I Make This Recipe Often It’s a clear choice when I have sauerkraut in a barrel and a bit of time for slow cooking. The goose meat doesn’t dry out, and the sauerkraut absorbs all the flavor. It keeps well if there are leftovers for the next day, even when reheated. Tips and Variations Tips - Do not add salt unless the sauerkraut has been rinsed heavily and is tasteless. Otherwise, it’s salty enough. - If using a clay pot, always soak it beforehand. - The meat should be parboiled at the beginning, not fully cooked. - If the sauerkraut is very sour, rinse it briefly. Substitutions - You can use only thighs or only breast if you don’t have both. - Other types of fatty meat work too, but the typical goose flavor is hard to replicate. - If you don’t have peppercorns, you can leave them out or add a pinch of black pepper. Variations - Sometimes I add a few sprigs of thyme between the layers. - You can also add a few thin slices of carrot, but it’s not essential. - In some regions, a little tomato paste is added, but that’s not the case here. Serving Ideas - It’s good on its own, but if you want, you can add a little sour cream when serving. - With warm polenta on the side, it’s quite a complete meal. Frequently Asked Questions Does the meat need to be fully cooked before going into the oven? No, it’s only parboiled at the start, so it doesn’t remain raw at the end, but it shouldn’t fall apart either. Can I use sweet cabbage instead of sauerkraut? For this recipe, I do not recommend it. The sauerkraut provides all the flavor – with sweet cabbage, it would just be a bland stew. Can I cook without a clay pot? Yes, it can also be done in a regular tray with a lid or foil. The clay pot helps with tenderness, but it’s not mandatory. What should I do if the sauerkraut seems too salty or too sour? Quickly rinse the sauerkraut in cold water and drain it well before using it. How much liquid should I pour over the sauerkraut? About 1 liter, enough to moisten everything well, but not so much that it floats. Nutritional Values Estimation per serving (for 6 servings, with meat and sauerkraut): - Calories: 450-550 kcal - Protein: 30-35 g - Fat: 28-38 g (depends on how much skin and fat you leave on) - Carbohydrates: 6-8 g (from the sauerkraut) The sauerkraut has few calories, most come from the goose meat and fat. Without additional sides, it remains quite a filling meal. Storage and Reheating It keeps well in the fridge for up to 3 days. Reheating in the oven or on the stove is suitable, with a little broth added if needed. The sauerkraut and meat hold up well, and the flavor doesn’t suffer, it might even meld better the next day. Freezing is not recommended, as the texture suffers.

Preparation

Goose meat is boiled in cold water, without salt, for about 30 minutes until it is half cooked. In the meantime, the pickled cabbage is sliced thinly and placed in a clay pot, which has been soaked in cold water for about 30 minutes. The goose meat is arranged aesthetically between the cabbage, peppercorns and bay leaves are sprinkled on top, and about 1000 ml of the broth in which the goose was boiled is added. It is covered and left to cook in the oven at 200 degrees for about 120 minutes. Check the meat, and if it is not tender yet, add more goose broth and continue cooking until you are satisfied with the tenderness of the roast. Patience, enjoy your meal!

Duck thighs and breast on a bed of pickled cabbage

Preparation

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