Wild duck with pickled cabbage

Name: Wild duck with pickled cabbage
Ingredients: For 4 people: 1 piece of wild duck (can also be pheasant) 800 g chopped pickled cabbage 150 ml oil 300 ml dry or semi-dry wine 400 ml meat broth (or 1/2 cube of broth concentrate) 1 red onion 150 g sm; pepper

Meat - Wild duck with pickled cabbage by Valeria F. - Recipia

We portion the duck and stuff it with thinly sliced smoked bacon, so that each piece of meat is well flavored. It is important to choose quality bacon, as it will give a special flavor to the dish. After we finish stuffing, we season the meat with salt and pepper, ensuring that the flavors penetrate well into each piece. In a deep skillet, we heat 100 ml of oil, and when the oil is hot, we add the stuffed duck pieces. We fry them on all sides until they become brown and appetizing. This step is essential as it helps develop a delicious crust. After the meat is browned, we pour in the white wine, which will add a note of acidity and help release the flavors from the skillet. Then, we add the meat broth, along with a few pieces of leftover bacon from the stuffing. We cover the skillet with a lid and let it simmer on low heat so that the meat becomes tender and juicy. If we notice that the liquid is reducing too quickly and the meat hasn’t softened enough, we can add more water, being careful not to overdo it, so as not to alter the taste. Once the meat is well cooked, we remove it to a plate and prepare to make the bed of sauerkraut. In another skillet, we heat 50 ml of oil and sauté the finely chopped red onion until it becomes translucent. We add a teaspoon of paprika, which will give a nice color and pleasant aroma to the dish. After the onion is sautéed, we add the sauerkraut that we washed in cold water and squeezed well. We put a little water (about 50 ml) over the cabbage to help with cooking. We let the cabbage sauté, stirring occasionally until it softens and changes texture. In a greased dish with a little butter or oil, we place a generous layer of sautéed cabbage, then we place the duck pieces on top. We pour sour cream over the meat and cabbage, ensuring it is evenly distributed. We place the dish in the preheated oven and let it bake until the cabbage absorbs the sour cream and the pieces of meat become browned and appetizing. Finally, the dish is served hot, with an extra layer of sour cream added on top of the cabbage for added creaminess and flavor. This delicious recipe will surely bring a touch of comfort to the table of any lover of traditional dishes.

Ingredients

For 4 people: 1 piece of wild duck (can also be pheasant) 800 g chopped pickled cabbage 150 ml oil 300 ml dry or semi-dry wine 400 ml meat broth (or 1/2 cube of broth concentrate) 1 red onion 150 g sm
pepper

Wild duck with pickled cabbage

Ingredients

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