Step 1: prepare the duck.

The duck pieces need to be allowed to warm up and leave at room temperature; if they are not very frostbitten, then one hour is enough. Then rinse the bird under cold running water and pat dry with disposable paper towels.
Place the duck on a cutting board and trim off any loose skin and excess fat. If your cuts include a piece of breast meat, make small cuts in it where the layer of skin and fat is particularly thick.

Step 2: fry the duck.

Heat a very small amount of sunflower oil in a frying pan with a thick bottom and place the chicken pieces in it. Fry the bird over very high heat so that it gets a delicious crust on the outside, but still remains raw on the inside. I recommend first cooking the side with the most fat down for a longer time so that it can render out.

Step 3: prepare the cabbage.

While the chicken is frying, peel the cabbage from withered leaves and remove the stalk from the inside. Chop the head of cabbage into very small strips; if you can do this with a knife, then it’s great, but to simplify the task, you can use a special grater or food processor.

Step 4: stew the duck with cabbage.

Remove the fried chicken pieces from the pan and place a cauldron or heavy-walled pan on the stove. First put the shredded cabbage in the bowl, and the chicken on top of it, close the lid and simmer until all the ingredients are fully cooked. Don't forget to stir the contents of the pan periodically. Not long before the end of cooking, add salt, ground black pepper, herbs, basil and other spices of your choice. And at the very end, when you have already removed everything from the heat, let the duck and cabbage brew under the lid for 5-7 minutes, and only then you can start serving the dish on the table.
Attention: The power of the fire depends on your pan and stove, so watch and adjust this point yourself.

Step 5: Serve the duck stewed with cabbage.

Duck stewed with cabbage is served as a hot dish; add boiled or baked potatoes as a side dish. To taste, you can season it with fresh herbs or some kind of sauce, but remember that the duck is already fatty, so it is better not to add mayonnaise or sour cream to it; in extreme cases, opt for regular tomato sauce.
Bon appetit!

Instead of vegetable oil, you can use animal fat to fry the duck. You also need very little of it.

For convenience, you can cut the duck not into large pieces, like mine, but into very small ones.

If you want, you can completely improve this dish by adding onions, chopped into thin half rings and grated carrots to the cabbage.

If the duck is well-fed and not old, then its meat is tender and tasty. This duck can be baked in the oven or fried on a grill, or made into pilaf, stewed potatoes or cabbage.

It doesn't take much time to prepare stewed cabbage. The main thing is to ensure that the duck meat is completely cooked.

Duck stewed with cabbage: subtleties of cooking

• If the duck is fatty, do not fry it in oil. Her own fat can handle this quite well. There are two options for using duck fat.
• In the first case, the fat is trimmed from the duck, chopped finely, and placed on a hot frying pan. The fat is rendered, leaving only cracklings. They are removed, and the fat is poured into a jar and used as needed.
• In the second case, pieces of duck carcass are placed on a dry hot frying pan and fried evenly on all sides. At the same time, the fat is also rendered, and the meat is covered with a golden brown crust. Other ingredients continue to be fried in duck fat.
• An “aged” duck must first be soaked in the marinade. This could be water with vinegar or citric acid, wine, ketchup, even tomato juice. In this case, take into account the desired color of the finished dish, because tomato or ketchup will give the cabbage a reddish color.
• All vegetables are added to the duck when it is almost ready. First add those vegetables that take longer to cook, then add the rest. Cabbage cooks quickly. But you need to take into account its type. Winter varieties have dense leaves, so this type of cabbage requires longer stewing. Young cabbage is cooked in literally 7-10 minutes.

Duck stewed with cabbage and cumin

Ingredients:

• duck – 0.8 kg;
• cabbage forks - 1 kg;
• onions – 2 pcs.;
• carrots – 1 pc.;
• cumin – 0.5 tsp;
• bay leaf – 3 pcs.;
• peppercorns – 10 pcs.;
• tomato paste – 2 tbsp. l.;
• sugar – 0.5 tsp;
• salt - to taste.

Cooking method

• Cut the prepared duck into pieces.
• Peel the carrots and onions and wash them. Chop the onion into half rings, cut the carrots into large strips.
• Free the cabbage from the top wilted leaves, wash, cut into several parts, remove the stalk. Chop thinly into long ribbons.
• Place pieces of meat into a hot cauldron and fry on all sides. Add onions and carrots, stir, sauté in the separated fat. Add tomato paste and sugar. Fry everything together for a few minutes.
• Fill the contents of the cauldron with hot water, add salt and pepper, close the lid, reduce the heat to low, and simmer the duck for 40 minutes.
• Increase the heat under the cauldron, add cabbage. It may take up your entire cauldron, but after a few minutes of simmering under the lid, its volume will decrease. After that, stir it by adding cumin and bay leaf. Cook the cabbage over low heat until soft.

Hungarian duck stewed with sauerkraut (in the oven)

Video recipe for the occasion:

Ingredients:

• duck – 1 kg;
• pork belly – 150 g;
• smoked sausage – 150 g;
• sauerkraut – 500 g;
• sour cream – 200 g;
• onions – 2 pcs.;
• salt - to taste;
• greenery.

Cooking method

• Wash the duck and dry with paper towels. Trim the fat.
• Peel the onion, rinse with water, cut into half rings. Finely chop clean greens.
• Rinse the cabbage with cold water and squeeze.
• Cut the brisket into slices, sausage into circles.
• Place pieces of duck fat in a hot saucepan, melt it, remove the cracklings. Add duck pieces and fry until golden brown on all sides. Remove meat to a plate.
• Fry the onion in the remaining fat until golden brown. Add dill and cabbage. Place pieces of meat, brisket, and sausage on top. Pour hot water into the saucepan so that it reaches only half the level of the cabbage, add salt.
• Cover the saucepan with a lid or foil and place it in an oven heated to 200°. Simmer until the duck is tender.
• Remove the lid or remove the foil, pour sour cream over the duck, sprinkle with dill, put it back in the oven and bake at high temperature for 10 minutes (without the lid).
• Place a piece of duck, brisket, sausage on a plate, and place cabbage next to it. Sprinkle with herbs.

Duck stewed with fresh and sauerkraut (in a slow cooker)

Ingredients:

• duck – 0.8 kg;
• fresh cabbage – 500 g;
• sauerkraut – 500 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• bay leaf – 2 pcs.;
• black peppercorns – 10 pcs.;
• salt - to taste;
• ground red pepper - a pinch;
• cumin – 0.5 tsp.

Cooking method

• Wash the duck, cut into portions, at the same time cutting off excess fat.
• Rinse the cabbage forks in water, remove the limp outer leaves, cut into pieces, cut out the stalk and hard thickenings. Chop finely.
• Rinse the sauerkraut in cold water and squeeze well.
• Peel the carrots and onions, wash them, cut into strips.
• Place duck fat in the multicooker bowl and turn on the “Fry” mode. Fry the fat until it turns into cracklings. Remove the cracklings. Place duck pieces in a bowl and fry well with the lid open until golden brown.
• Add onions and carrots and stir. Fry for 10 minutes.
• Pour in a glass of hot water, add a little salt and peppercorns. Lower the lid. Switch the multicooker to the “Soup” mode, simmer the duck until soft – about 40-50 minutes.
• Turn off the multicooker. Open the lid and add fresh cabbage. Turn on the “Fry” mode and cook for 10 minutes with the lid closed. The cabbage will become limp, reduced in volume, and lightly fried.
• Add sauerkraut. Add cumin, pepper, bay leaf. Stir.
• Switch to the “Extinguishing” mode. Cook for 30-40 minutes. 10 minutes before the end of stewing, remove the bay leaf and taste the cabbage to see if there is enough salt.
• Sprinkle the finished duck stewed with cabbage with chopped dill.

Note to the hostess

Even a novice housewife can cook stewed duck with cabbage. But you need to remember that you can’t put a lot of oil in dishes with duck - most often you can do without it altogether. You also need to simmer the duck until the meat is completely softened.

Cabbage loves almost any herbs and spices, so you can choose them to your liking. They are added to the dish 15-20 minutes before cooking, so that they have time to impart their flavor to the cabbage and duck.

Duck is not a frequent guest on our everyday tables, but when it does, it always becomes the hit of the meal. The classic duck recipe is a whole baked duck carcass. But today I offer an alternative dish - stewed duck with cabbage.
Recipe contents:

Duck meat is very tasty, and you can use it to create a wide variety of delicious dishes. For example, pilaf, jellied meats, soups, roasts, minced meat products. Contrary to popular belief, this bird is not only suitable for roasting whole. Try making something different from it, and it will definitely delight you with its amazing taste.

In addition to being tasty, duck meat is also very healthy. It contains a lot of vitamins A, C, K, E and group B and microelements such as selenium, zinc, phosphorus, etc. From a medical point of view, it is believed that this meat has a positive effect on potency and improves lipid metabolism. However, there are also contraindications to eating duck - obesity, diabetes and dieting, because... its meat is much fattier than rabbit or chicken.

How to choose a good duck?

Finding a suitable duck carcass for a formal or family feast is not so easy. A high-quality bird is smooth, well-fed, dry, soft, non-slippery, odorless. And this doesn’t happen very often. At the same time, its breast should be firm, the skin should be shiny, the meat should be deep red when cut, the webbed feet should be tender, and the ideal weight should be 2–2.5 kg. If you managed to find one, then you are very lucky.

I also note that you can add all kinds of spices and herbs; duck “loves” additives like basil, parsley, thyme, dill and other herbs. Also combined with this bird: honey, wine, cumin, olive oil, ginger, citrus fruits, onions, cinnamon, cardamom, star anise.

• Calorie content per 100 g - 117 kcal.
• Number of servings - 6
• Cooking time - 2 hours

Ingredients:

• Duck - 0.5 carcasses
• White cabbage - 0.5 pcs. (weighing about 1 kg)
• Garlic - 3-5 cloves
• Soy sauce - 3 tbsp.
• Bay leaf - 3 pcs.
• Allspice peas - 5-6 pcs.
• Refined vegetable oil - for frying
• Salt - 1 tsp. or to taste
• Ground black pepper - 0.5 tsp. or to taste

Cooking stewed duck with cabbage

1. Divide the duck carcass into two equal halves. Place one in the refrigerator to wait for its time, and start cooking the second. To do this, remove all the yellow fat from it, usually there is a lot of it near the tail. If there are single unplucked feathers, remove them with your hands or using tweezers. Chop the carcass into pieces with a kitchen hammer, wash them and dry them well with a paper towel.

Place a non-stick frying pan or saucepan on the stove, add oil and heat well. Send the duck to roast on high heat. Cook it, stirring occasionally, until light golden brown.

2. Remove the top inflorescences from the cabbage, as they are usually dirty and spoiled. Divide the head of cabbage equally, finely chop one half, and put the other half in the refrigerator. In another frying pan, lightly fry the cabbage in vegetable oil and medium temperature.

3. Combine the duck and cabbage in one saucepan or frying pan, and add the chopped garlic cloves.

4. Add bay leaf, peppercorns, salt, soy sauce, black pepper and pour 100 grams of water. Close the pan with a lid, bring the ingredients to a boil, reduce the heat to the lowest setting and simmer the duck for about 1 hour. The longer the duck is stewed, the softer and more tender its meat will be.

Serve the finished dish hot. For a side dish, boil mashed potatoes, rice or pasta.

The other day I had the opportunity to purchase the back part of a duck. I sat, thought and wondered how to make something like this out of it. Without hesitation, I remembered what its meat goes well with and decided to stew it with cabbage. This recipe is very simple and at the same time very tasty - I recommend everyone to try it.

Wash the duck thoroughly and remove any remaining feathers, if any.

Cut the duck into small pieces. At the same time, obviously eliminate excess fat, but without fanaticism, since it will still be useful to us.

I like stewing duck best in a cauldron, although a duck pan or even a stainless steel pan will do. So, pour a little vegetable oil into the bottom of the cauldron and lay out the duck pieces. Fry over medium heat for 7-8 minutes, then turn/stir and cook for another 5 minutes. Turn off the heat and drain almost all the fat that has formed in the cauldron.

Meanwhile, grate the carrots on a medium grater and cut the onion into quarter rings.

Add carrots and onions to the meat. Stir and continue frying over medium heat for about 5-7 minutes.

Add 0.5 cups of water. And also black peppercorns, a teaspoon of basil, bay leaf and barberry. Stir, cover and simmer for about 10 minutes.

Shred the white cabbage and lightly knead it with your hands. Add it to a common cauldron, season with 1.5 teaspoons of salt and pour in 300 ml of water. Cover with a lid and leave to simmer for 20 minutes. When the cabbage becomes more or less soft, mix it with the remaining ingredients.

Add a tablespoon of tomato paste to the prepared stewed cabbage with duck. Stir and cook for literally another 3-5 minutes.

You can serve this dish on its own, or prepare a side dish for it: mashed potatoes or boiled buckwheat. Very tasty and healthy for adults and children!

Bon appetit!

Note: Duck can be stewed without vegetables, we even have it.

I don’t stick to the rule of only cooking something “holiday” on holidays. I always cook according to desire: I want cabbage rolls - I cook cabbage rolls, I want beshbarmak, which means there will be beshbarmak. But today I decided to cook something for dinner using domestic duck.

No, it won’t be oven-baked duck with apples or prunes. I will prepare another dish from this young and fat domestic duck. This will be stewed duck with vegetables.

I won’t need the whole carcass today - as much as 3 kg, so I’ll take only 1/4 of it. I immediately remove a large piece of fat and cut it into small pieces. I chop the meat into large pieces, it is very tender and will bake without difficulty. The pieces are approximately the size of a matchbox.

I don’t mix meat with pieces of fat. Fat will be needed for frying first.

I peel and wash all the vegetables. Now, you need to cut everything.

There is no need to chop the cabbage too much; the potatoes can also be cut into large cubes.

I put the duck fat in pieces into a deep cauldron and let it melt for a couple of minutes. Then I put meat, tomato paste and onions and carrots there.

Add a pinch of salt, bay leaf, and mix. Fry over high heat for 5 minutes.

Then, I turn down the heat, add cabbage and potatoes to the fryer, mix everything and cover the cauldron with a lid. No need to add water.