Duck stew with fresh and sauerkraut. Rustic duck with sauerkraut. Duck with cabbage in a slow cooker

Stuffed duck with sauerkraut and onions, baked in the oven, will decorate the festive menu and will appeal to your family. This traditional dish belongs to the national Russian cuisine, in which the baked bird has always occupied an important place. Duck stuffed with cabbage and onions has a juicy and delicate taste. Fatty duck meat successfully harmonizes with the taste of sour sauerkraut. In order for you to get a juicy and tasty stuffed duck, we tried to write down the recipe for this dish, taking into account all the culinary nuances and with a step-by-step description of the processes.

How to cook stuffed duck

The recipe for stuffed duck is quite simple, but you need to know a few culinary secrets:

To prepare the bird for roasting, trim off the top wing bones. Then clean the meat with a knife from excess fat and scald the bird with boiling water. At the end, dry it with a paper towel.

Choose a bird with light meat and thin skin - this means that it is young, and the meat will turn out soft and juicy.

To prepare the dish you will need the following ingredients:

• domestic duck weighing 2-3 kg;
• sour sauerkraut - 700 g;
• apples "Antonovka" - 10 pcs.;
• onions - 5 pcs.;
• butter - 200 g;
• garlic - 1 head;
• sunflower oil;
• dry wine;
• seasonings;
• salt and pepper.

Pickling

1. Soak the prepared bird carcass overnight in the marinade.
2. For a delicious homemade marinade, mix the seasoning mix (paprika, coriander, curry, marjoram, basil, pepper, and salt) with a glass of dry red wine and 2 tablespoons of sunflower oil.
3. The resulting marinade should be coated with a duck carcass and sent to the refrigerator overnight. If you do not have time, then the pickling process can be reduced to 3-4 hours. Thanks to the marinade, excess fat is removed from the meat, and the stuffed duck becomes softer and more delicate in taste.

How to stuff a duck

There are many filling options for this dish. Each housewife has her own recipe. Mushrooms, olives, fried carrots with onions, potatoes, etc. are added to the filling. But in the classic recipe, the filling consists of apples, onions and sauerkraut.
The filling process consists of the following steps:

1. Squeeze sauerkraut thoroughly from excess liquid.
2. Peel and finely chop the onion, fry it in butter.
3. Mix sauerkraut with onions.
4. Prepare apples - peel, remove the core from the fruit and cut into slices, mix with the filling
5. Stew vegetables for 10 minutes, after adding 0.5 cups of dry wine.

How to stuff a duck

A duck stuffed with sauerkraut in the oven will turn out to be especially tasty if you coat the carcass with the rest of the marinade and spices before baking. Let the filling cool down. Taste it and season with extra salt and pepper if needed. Then put the finished filling into the bird's carcass and sew the ends of the abdomen with a thread. Be sure to leave a little cabbage. Some housewives add sliced ​​potatoes and a few cloves of garlic to the traditional filling.

We will reveal all the secrets of cooking for you so that your stuffed duck is unsurpassed. Pour a thin layer of sunflower oil into the duck dish, put the remaining filling and apple slices. Beforehand, you still need to prepare 2-3 apples and cut into slices. Put a stuffed bird on this pillow and pour a glass of water, also add 200 ml of wine. Cover the dish with food foil and bake in the oven at 200 ºС for 2 hours. After an hour, remove the foil and pour the duck juice and dry wine over the duck. The dish is considered completely ready when a golden crust forms and the meat is easily pierced with a fork.

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The recipe for duck can be found in any cookbook. However, most often we are offered to cook it with apples, prunes, oranges. In a word, the influence of European culinary traditions affects. But the recipe for duck with cabbage is considered to be primordially Russian. Our ancestors were generally moderate people and preferred simple food. In addition, they knew how to combine products so masterfully that even the most unpresentable dishes acquired a special taste. What is the already mentioned combination of fatty duck meat with cabbage!

You can't even imagine how delicious it is! And if you cook a duck with real sauerkraut, then it will not only be breathtakingly tasty and fragrant, but also completely harmless. The fact is, the acid neutralizes duck fat, and duck meat is no longer a heavy food. However, let's move from words to deeds, choose a recipe and finally start cooking duck with sauerkraut.

The recipe is more than traditional. It was such a duck that was cooked in the famous Russian oven, using thick-walled cast-iron dishes for this. The bird languished for a long time, soaked in the juice of sauerkraut and became so soft that it simply melted in the mouth. Of course, you are unlikely to be able to accurately reproduce this recipe due to the lack of a Russian oven, but you can still try to get closer to the original by cooking the duck in the oven.

• Duck carcass - 2 or 2.5 kg (approximately);


• Sauerkraut - half a kilo;


• Onion - 5 pieces;


• Sweet and sour apples - 10 pieces;


• Butter - 100 grams;


• Vegetable oil - 2 tablespoons;


• Dry white wine - half a glass;


• Salt and spices - to your taste.

A pre-thawed, carefully processed and washed bird must be marinated. To do this, combine the wine with vegetable oil and add salt and spices there. Spices can be anything - it all depends on your taste. But the traditional set includes dried garlic, ground coriander, basil, marjoram, curry, paprika and ground black pepper. So, rub the duck inside and out with the prepared mixture, place it in a plastic bag or in a large saucepan with a lid and leave it in the refrigerator for six hours.

After this time, we take the duck out of the refrigerator and prepare the filling. This is done quite easily and quickly. Wash the cabbage, squeeze and chop. We clean the onion, chop it finely and finely and fry it in vegetable oil. We release the apples from the peel and the hard center, cut them into slices and add to the onion in the brazier. Pour a quarter cup of dry white wine, cover and simmer for five minutes. Finally, add cabbage to the pan.

We stuff the duck carcass with the prepared sauerkraut filling and cut off the belly with toothpicks or sew it up with threads. Leave some of the filling! Now we take the duckling, pour a little vegetable oil into it, put the remaining filling on the bottom, and put the duck on top. Cover the chicken with a lid or foil and send it to the oven for an hour and a half. We bake the bird at a temperature of 200 degrees. After an hour and a half, we remove the lid from the duckling and bake for another forty minutes, periodically turning the bird over and pouring the carcass with the secreted juice.

We take out the browned ready-made duck from the roaster, free it from the filling and cut it into pieces. Serve on a large platter, garnished with fresh herbs and apples.

The recipe is very tasty and hearty. Such a duck with sauerkraut is especially good on a frosty day, but under a pile. Why is this recipe good? So, first of all, its simplicity and lack of any frills. But, despite the seeming primitiveness and rudeness, such a recipe is quite suitable even for preparing a hot dish for the festive table.

• Duck carcass - 2 kg;


• Onions - 3 heads;


• Carrots - 1 piece;


• Garlic - 3 cloves;


• sauerkraut - 1 kg;


• Raisins - 200 grams;


• Prunes - 100 grams;


• Thyme;


• Salt;


• Ground black pepper;


• Bay leaf.

We pre-thaw the duck carcass, wash and process it. Now we cut off excess fat from it and cut it: legs, wings, back, breast. Remove the skin from the back and cook the broth from it. To do this, fill the bird with cold water, bring to a boil and cook for about forty minutes over low heat.

In a brazier or directly in the ducklings, we melt the fat with chopped skin. As a result, the fat should be completely rendered, and the skin should be fried to the state of cracklings. We take it out and throw it away. We put duck legs, chopped breast and wings into pieces in the melted fat and fry them over high heat. First five minutes on one side, and then another three minutes on the other.

We clean the onions, wash them and cut them into halves or quarters (depending on the size of the onions). Peeling carrots

and cut into large pieces. Crush the garlic cloves without crushing. We take out the meat from the brazier and fry the vegetables (onions, carrots, garlic) in the remaining fat. When the vegetables are browned, add chopped sauerkraut to them and mix. Lay washed prunes and raisins on top. By the way, dark raisins should be taken. We spread the fried pieces of duck on dried fruits, sprinkle with salt, pepper, thyme and put a leaf of lavrushka. Fill everything with broth to the level of the cabbage layer. Put on fire and bring to a boil.

While the contents of the ducklings boil, turn on the oven and let it warm up to 180 degrees. And now we send the chicken to the oven and leave it there for two hours. Cooking duck with sauerkraut under the lid! Serve with boiled potatoes or vegetable salad.

So, dear hostesses, if you have a duck carcass in your refrigerator, be sure to try cooking it with sauerkraut. And if you liked the proposed recipe, but there is no duck, then urgently buy it and cook it anyway. Believe me, you won't regret it. The main thing is to cook with pleasure. Bon appetit and success in the culinary field!

For a family Sunday dinner or for a festive feast, I offer today an excellent option for a chic dish - baked duck with sauerkraut in the oven. The process of preparation and preparation will take some time, but the result is worth it. The duck is very tasty and fragrant. Sauerkraut not only absorbs duck fat well, but also makes an excellent side dish in this dish. Additionally, potatoes and other vegetables can be baked with duck for an additional side dish.

This recipe uses sauerkraut with cranberries for stuffing. This is the secret you must remember. The fact is that the acid of cabbage perfectly softens the flesh of the bird, making it juicy and tender. In those duck recipes where there is no sauerkraut, you should definitely use any other acidic product - oranges, lemons, apples, apple or wine vinegar.

Ingredients

• sauerkraut with cranberries - 400 g;
• duck (2.1 kg) - 1 pc.;
• salt - 1 tbsp. l.;
• honey or sugar - to taste;
• spice mix for meat or chicken - 2 tbsp. l.;
• ground fenugreek - 1-2 tsp;
• potatoes for garnish - 500 g;
• vegetable oil - 3 tbsp. l.

Preparation time: 2 hours. Cooking time: 2 hours. Yield: 4-5 servings.

Cooking

First, prepare the duck. Rinse carcass thoroughly and pat dry with paper towels. Next, inspect and remove the remnants of small feathers, villi.

Turn the duck upside down and carefully cut out the internal glands from the tail, they give a not very pleasant smell when baking.

Choose fragrant spicy spices for duck. Here you can choose spices according to your taste. This time I used a chicken spice mix of basil, zest, red pepper and juniper. I will also use ground fenugreek for marinating duck, this spice is great for meat.

Mix all the spices in one container, add a handful of salt and vegetable oil (2-3 tablespoons). Thoroughly coat the duck with spices inside and out with your hands. Cover the duck with cling film and refrigerate for an hour. The longer the duck marinates, the tastier it will be.

For duck stuffing, take pickled duck with any fillers. This time I have cabbage with cranberries. To spice up the cabbage, you can add a little honey to it (2 tbsp. L).

Turn on the oven to heat up to 180-190 degrees. Take the marinated duck out of the refrigerator and fill its belly tightly with sauerkraut. Secure the belly with a toothpick or thread so that the filling does not fall out during the baking process. Above the carcass itself, you will have to conjure a little more. Make an incision under the wings and insert the ends of the wings into it. Then tie the bird's carcass with thread or twine to tightly fasten the wings to the body.

Prepare potatoes for roasting, if desired. Rinse and cut into slices or slices potatoes, sprinkle with spices and lightly sprinkle with vegetable oil.

Put the potatoes in the baking bag first, and put the duck on it. Tie the bag with the ingredients well and send it to the oven.

The baking time of the products will depend on the weight of the bird. Approximately 1 kg of duck weight takes 1 hour of baking in the oven. To prevent the carcass from burning on top, put it on the middle position of the oven. Before removing the finished duck from the bag, let it cool slightly - about 10-15 minutes. Then remove the twine. So the stuffed duck with sauerkraut in the oven in the sleeve is ready.

Serve duck on a wide platter, side with baked potatoes and any pickled or fresh vegetables of your choice.

An excellent dish for an everyday and festive table is a stewed duck. Recipes for its preparation are varied. Poultry can be stewed in sour cream, red wine or your own juice, cooked with potatoes, cabbage, prunes and many other products. How to create a stunningly delicious dinner or lunch, where the main “hit” of the meal will be stewed duck, will be discussed in this article.

About the benefits of the product

Duck meat is considered very tasty. It contains many vital vitamins and minerals. Duck is rich in selenium, phosphorus and zinc. It contains useful B vitamins, as well as A, K, E, C. Many attribute medicinal properties to duck meat. Its use has a positive effect on potency and stimulates lipid metabolism. However, duck should not be eaten by people who are prone to overweight or suffering from diabetes. The fact is that its meat is much fatter than rabbit or chicken, and you can’t call it dietary. Perfectly diversifies your daily diet stewed duck. Recipes for cooking the dish will be presented to your attention below.

Duck in sour cream. Ingredients

This is the easiest way to create a dish. It does not require special ingredients and spices. Traditionally cooked in sour cream duck stew. The recipe for making the dish informs that we will need the following products:

• duck meat - 600 grams;
• sour cream - 7 tablespoons;
• vegetable oil - 5 tablespoons;
• meat broth - 150 grams;
• pepper, salt, herbs - to taste.

Duck in sour cream. Cooking method

In sour cream, stewed duck is especially appetizing. The recipe for preparing a dish involves the following step-by-step actions.

1. First of all, the duck must be cut into portions, and the apple and onion into large cubes.
2. Then, in a hot frying pan, you need to fry the meat until completely browned and add onion and an apple to it. The ingredients should be cooked over moderate heat for another five minutes, then they must be poured into the meat broth.
3. Now the duck needs to be moved to a double boiler or a water bath, add sour cream, salt and pepper to it, mix everything well and simmer for another ten to fifteen minutes until fully cooked.

So our stewed duck is ready. The recipe for creating a dish will come in handy for every diligent and caring hostess.

Braised duck with potatoes. Ingredients

To prepare this dish, stock up on the following products:

• chicken broth - 150 milliliters;
• duck breast - 200 grams;
• potatoes - 1 large tuber;
• Savoy cabbage - 1/4 fork;
• smoked bacon - 2 strips;
• garlic and pepper (ground) - one pinch each;
• salt - to taste.

Braised duck with potatoes. Cooking method

1. To begin with, the duck breast should be rubbed with salt, spices and pepper.
2. Then it must be put skin-side down in a thick-walled pan and fried over low heat for fifteen minutes until a crispy golden crust appears. In this case, the fat from the meat should be slowly rendered. The pan does not need to be moved or shaken during cooking.
3. Next, the duck should be carefully removed from the dishes. In this case, the meat should remain raw. Half of the fat rendered from it should be left in the pan. The other part may be useful for you to prepare other delicious dishes.
4. Now you should reduce the fire under the pan and put slices of bacon on it (each strip must first be cut into three parts). The product must be fried for two to three minutes until crispy.
5. After that, it is required to place a peeled and coarsely (into eight parts) chopped potato tuber in the pan. It must be fried with bacon for about ten minutes.
6. Then add finely chopped savoy cabbage to the rest of the ingredients. All ingredients should be mixed well and pour chicken broth.
7. Next, place the duck breast skin up on top of the products. After that, the dishes, together with the contents, must be tightly closed with a lid and kept on moderate heat for another ten minutes.
8. Now the vegetables need to be seasoned with parsley and garlic, after removing the meat from them.

So the stewed duck with potatoes is ready. The recipe for this dish has different interpretations. You can add other vegetables or spices to it.

Braised duck with cabbage. Ingredients

To prepare this dish, we need white cabbage and a duck carcass. When choosing a suitable individual, you need to keep in mind that poultry meat weighing no more than two and a half kilograms is considered the tastiest. Duck stewed in pieces is excellent. The recipe for the preparation of the dish involves the use of such products:

• fat - 30 grams;
• onion - 2-3 pieces;
• white cabbage - 2 kilograms;
• vegetable oil - 1 tablespoon;
• sour cream - 1 glass;
• dill greens (chopped) - 1 tablespoon;
• parsley (chopped) - 1 tablespoon;
• duck carcass - 1 piece;
• flour - 1 tablespoon;
• citric acid, vinegar - to taste;
• bay leaf and cumin - to taste;
• sugar, pepper, salt - to taste.

Braised duck with cabbage. Cooking method

Duck stewed with cabbage "loves" spices very much. The recipe for this dish involves the use of dried herbs, which will make the meat more tender and fragrant. So what needs to be done to prepare this culinary masterpiece?

1. First of all, you should divide the bird carcass into portioned pieces and rub them with salt and spices.
2. After that, the meat must be laid out on a baking sheet, greased with melted fat, and put in the oven. It must be fried at medium temperature until half cooked. In the process of cooking, the meat should be periodically sprinkled with water and pour over the released fat so that it does not turn out too dry.
3. While the duck is roasting in the oven, you need to finely chop the cabbage, put onion, cumin, chopped into rings, pour boiling water over all the ingredients, put on the stove and bring to a boil.
4. Then the meat should be removed from the oven, carefully put on the cabbage and stew the food for another half hour.
5. Next, you need to melt the fat, mix it with toasted flour, pour water and mix everything thoroughly.
6. Now the resulting liquid must be poured into the cabbage with meat, bring them to a boil, pepper, season with sour cream, add sugar, salt, add citric acid or vinegar and warm everything up well.

So the duck stewed with cabbage is ready. The recipe for cooking the dish will seem very simple and understandable to you. Serve the food to the table by laying it out on a large flat dish: the cabbage should be in the center, and the pieces of duck should be at the edges.

Braised duck in a slow cooker: ingredients

Dishes cooked in a slow cooker are especially tender and juicy. Stewed duck, the recipe for which is discussed in this article, also turns out excellently in this household appliance. To prepare this delicious treat, you need the following ingredients:

• duck carcass - 1-1.5 kilograms;
• carrots - 2 pieces;
• onions - 1 piece;
• celery - 2 packs;
• salt, spices, herbs - to taste.

Stewed duck in a slow cooker: cooking method

Duck stewed in pieces is best. The recipe for cooking food does not take much time.

1. First, the bird must be thoroughly washed and cut into pieces.
2. Then the meat should be rubbed with your favorite spices and salt and set aside for a while.
3. Next, the duck must be fried until half cooked in a slow cooker.
4. After that, cut the onion into half rings, carrots into circles, and celery sticks into small stripes.
5. Then the vegetables need to be added to the meat and fry for some more time. Then you need to put spices in the products and pour all the ingredients with broth or water so that the liquid rises two fingers above the meat. After that, the multicooker should be set to the "Extinguishing" mode. Stewed duck cooks for a long time. The recipe for preparing the dish prescribes that it should languish in a slow cooker for an hour and a half.

This dish can be served with a side dish of boiled potatoes. A peeled and washed vegetable can be placed in a double boiler and cooked in a household appliance at the same time as the bird. Garnished with fresh herbs before serving duck stewed in a slow cooker. The recipe for this dish will win you over with its exquisite simplicity. Bon appetit!

Step 1: prepare the duck.

We thoroughly wash the duck from all sides under running warm water and then lay it on a cutting board. Then dry the bird with kitchen paper towels. Now, using a knife, cut off the wings at the joint, leaving the shoulder area. We also definitely remove the coccygeal gland, since during baking it gives a lot of fat, but we don’t need it. Next, sticking a clean hand into the carcass, we separate the skin from the pulp. Now we briefly leave the component right on a flat surface and proceed to the preparation of the marinade.

Step 2: prepare the marinade.

Pour spicy mustard into a deep bowl, and also pour ground dried oregano, nutmeg, rosemary, freshly ground black pepper and salt. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Everything, the marinade is ready!

Step 3: marinate the duck.

With clean hands, rub the duck on all sides with the prepared marinade. Now we transfer the bird to a container or place it in a baking bag. If you used a container, then close it tightly with a lid. If this is a special bag, then we simply tie it with a special thread. Next, leave the duck to marinate for 2-4 hours in a cool place.

Step 4: Preparing the Apples

We wash the apples well under running warm water and put them on a cutting board. Using a knife, cut the fruit into two halves and remove the seed box and stalk from each part. Now grind the components into pieces and immediately transfer to a free plate. Attention: we do this closer to the end of the time allotted for marinating the duck so that the apples do not darken when interacting with the air.

Step 5: prepare duck sauce.

It is not necessary to prepare the sauce, I just like to water the duck with it, so I decided to tell you about this dressing. So, for starters, pour the chicken broth into a medium saucepan and put on a small fire. Attention: To make the liquid boil faster, cover the container with a lid.
Immediately after this, pour red semi-dry wine into the hot broth and bring to a boil again. Reduce the liquid by half. Then pour the cream into the pan in small portions and in parallel mix everything with a tablespoon. Without ceasing to beat, boil the sauce to the consistency of liquid sour cream and then turn off the burner. At the end, to taste, sprinkle the mass with salt and freshly ground black pepper and mix everything thoroughly again until smooth. Everything, the sauce is ready!

Step 6: Cook duck with cabbage in the oven.

When the duck is marinated, we take it out of the container or bag and put it back on the cutting board. Now, with clean hands, we stuff the bird with sauerkraut, alternating portions with apple slices. Important: do not forget that stuffing the duck is also undesirable, because during the baking process, the filling can fall onto the baking sheet and burn. Next, we fasten the abdomen with toothpicks, and then sew it up with culinary thread, having previously threaded it into the eye of the needle. We do the same with the legs and wings.

Now we shift the bird to the wire rack, which we put on a baking sheet in advance. Thus, during cooking, the fat will drain to the bottom of the lower container without being absorbed into the skin of the duck. Turn on the oven and heat it up to the temperature 200 degrees. Immediately after that, we put our design on the middle level and keep the dish there for 30 minutes. After the allotted time has elapsed, carefully remove the baking sheet with the help of kitchen tacks, and turn the duck on its stomach using a kitchen spatula and a fork. We put everything back in the oven and note another 45 minutes. Then we again take out the baking sheet from there, and turn the bird over to its original position with the breast up. Once again we place the structure in the oven and continue to bake the dish for additional 15–25 minutes. After the allotted time, the duck should be golden brown and fragrant throughout the kitchen. Immediately after that, turn off the oven, and take out the baking sheet with the help of kitchen gloves and set aside. Let the dish cool slightly.

Step 7: Serve the duck with cabbage in the oven.

When the duck has cooled slightly, transfer it to a special plate, remove the toothpicks, and also cut the culinary thread. The dish can be immediately served at the dinner table, and already in front of the guests, cut it into portioned pieces so that they have an appetite. Attention: do not forget to pour red wine sauce into the saucepan and invite friends and family to pour the baked bird on them. Usually such a dish is put on a plate along with mashed potatoes, boiled rice or buckwheat porridge. Fresh or roasted vegetables also go well. In a word, whichever you prefer.
Bon appetit everyone!

To make the dish relatively tender, try to choose a young meaty duck;

In addition to sauerkraut and apples, prunes can be added to the filling. So the duck will turn out with a pleasant sourness and a smoky aroma;

Before serving, I advise you to decorate the game with fresh lettuce leaves, as well as sprigs of parsley or dill;

Such a duck is best stored in a container under a tightly closed lid in the refrigerator itself, but not more than two days.