Composition / ingredients
Step-by-step cooking
Step 1:
How to make duck stewed with cabbage? Necessary ingredients
Step 2:
Cut off the fat from the duck and melt it to the flakes
Step 3:
Cut the duck (I have half) into portions
Step 4:
Fry the duck in the resulting fat, I have an old cast-iron frying pan for such dishes, the taste on it turns out completely different. When the duck is fried, cover it with a lid and simmer for about 15 minutes
Step 5:
Cut onion into quarter rings
Step 6:
Fry the onion in a separate frying pan in vegetable oil until golden brown
Step 7:
Meanwhile, chop the cabbage
Step 8:
Add the cabbage to the fried onion
Step 9:
Simmer under the lid for 7-10 minutes until soft
Step 10:
Add sauerkraut to the pan and simmer all together for another 15-20 minutes, adding a little water if necessary (it took me about half a glass)
Step 11:
Dilute the tomato paste with water, add to the cabbage and simmer all together for about 15 minutes
Step 12:
Season the cabbage with salt and pepper
Step 13:
Season the duck with salt and pepper
Step 14:
Next, you can put everything in one frying pan and simmer everything together under the lid for 40-50 minutes, but the volume of the frying pan did not allow me, so I put the duck and cabbage in the roaster and stewed in the oven
Step 15:
Add water (about half a cup)
Step 16:
Cover with foil and place in the oven at 180 degrees for 45 minutes
Step 17:
After the specified time, the duck stewed with cabbage is ready
Step 18:
Bon appetit!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Caloric content of the products possible in the composition of the dish
- Duck II category - 287 kcal/100g
- Roast duck - 401 kcal/100g
- Duck of the I category - 405 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Sauerkraut - 19 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Table salt - 0 kcal/100g
