Duck with cabbage

Duck with cabbage - A classic and savory recipe

Preparation time: 30 minutes
Marinating time: 2 hours
Cooking time: 1 hour and 40 minutes
Number of servings: 6-8

Introduction

Duck with cabbage is a traditional recipe that combines simple ingredients and rich flavors, creating a truly special dish. This recipe, passed down through generations, blends the succulent taste of duck meat with the freshness of cabbage, resulting in a comforting and hearty meal. Ideal for family gatherings or festive occasions, duck with cabbage is a perfect example of food that brings people together.

Ingredients

- Duck (2.3 - 2.5 kg)
- Carrots (300 g)
- Salt (5 g)
- Pepper (10 g)
- Sweet paprika (10 g)
- Allspice (4 g)
- Cumin (3 g)
- Coriander (3 g)
- Thyme (10 g)
- Bay leaves (3 g)
- Onion (400 g)
- Garlic (80 g, optional)
- Sauerkraut (3-4 kg)
- Tomato juice (750 ml)
- Brandy (30 ml) or Semi-dry white wine (100 ml, for marinating)

Step by step - Your guide to perfect duck with cabbage

1. Cleaning the duck
Start by cleaning the duck of any remaining feathers. Make sure to remove any quills or hair. Use a sharp knife to remove the thighs, wings, and breast, keeping the skin intact. This will help retain the juiciness of the meat.

2. Preparing the meat
Score the thighs and breast in a crosshatch pattern without peeling off the skin. This will allow the spices to penetrate better.
In a grinder, grind the salt, pepper, sweet paprika, allspice, cumin, coriander, and thyme. This mixture will add a deep flavor to your dish.

3. Marinating
In a bowl, combine 30 ml of brandy or 100 ml of semi-dry white wine with crushed garlic. Rub the spice mixture well onto the meat, ensuring it is evenly coated. Place the duck in the refrigerator and let it marinate for about 2 hours. This step will intensify the flavors and help tenderize the meat.

4. Preparing the soup (optional)
If you want to make use of the duck leftovers, you can prepare a delicious soup. In a pot, add the duck's back, salt to taste, carrots, parsnip, onion, and garlic. Boil everything for about 90 minutes. This soup will be perfect as an appetizer or to accompany the main meal.

5. Rendering the fat
In a pan, melt the excess fat and skin from the duck. This fat will be used to cook the remaining ingredients and will add a rich flavor to the dish. Remove the resulting cracklings onto a plate and reserve them for serving.

6. Preparing the vegetables
In the rendered fat, add the finely chopped onion and sliced carrots. Sauté them lightly together with the duck cracklings for a few minutes until the onion becomes translucent.
Add the sauerkraut, which has been well washed in 3-4 waters to reduce saltiness. Let everything cook for about 20 minutes, stirring occasionally.

7. Adding the tomato juice
After 20 minutes, add the tomato juice and let it cook for another 2 minutes. This will add a note of acidity to the dish and help balance the flavors.

8. Cooking the meat
Place the meat (breast, thighs, and wings) on top of the cabbage and cover everything with a lid. Place the pot in a preheated oven at 180°C for about 40 minutes.
After 40 minutes, check the meat and, if necessary, tuck it under the cabbage for another 20 minutes. Use a fork to check if it is well cooked.

9. Serving
Once the duck is cooked, remove the pot from the oven and let it rest for about 1 hour. This step is essential as it allows the juices from the meat to redistribute, making the meat juicier.
When you are ready to serve, slice the duck breast and arrange it on a platter with the cabbage. You can accompany the dish with warm polenta and hot peppers for an extra flavor boost.

Practical tips

- Choosing the meat: Buy a fresh duck from a trusted butcher. A quality duck will make a difference in the dish.
- Variations: You can experiment with spices by adding fresh herbs or other types of seasonings according to your preferences.
- Serving: You can also serve duck with cabbage with a spicy mustard sauce or a green salad to add a contrast of textures.

Nutritional benefits

Duck is an excellent source of protein, B vitamins, and minerals like zinc and iron. Sauerkraut is rich in vitamin C and antioxidants while being low in calories. Together, these ingredients create a healthy and nourishing dish.

Frequently asked questions

1. Can I use frozen duck?
Yes, but make sure to thaw it completely before starting the preparation.

2. What wine can I use for marinating?
A semi-dry white wine fits perfectly, but you can experiment with other types of wine based on your tastes.

3. How can I store leftovers?
Leftovers can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat them in the oven to avoid drying out.

Personal story

I remember how, in my childhood, my mother would prepare this recipe for Sunday meals. The aroma of duck meat combined with sauerkraut filled the whole house, and each bite was a true celebration. This recipe is not just about cooking; it's about beautiful memories and moments spent with loved ones.
I hope this duck with cabbage recipe becomes one of your favorites, being not only tasty but also full of emotion and tradition. Enjoy your meal!