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Duck on cabbage

Duck on cabbage


I cleaned the duck and placed it in the clay pot (previously kept in water), I seasoned it, I added the juice from an orange, the wine and I sprinkled it with soy sauce. I covered it and put it in the preheated oven at 230 degrees for 1 hour and a half, taking care from time to time to grease it with the juice that formed in the bowl. Due to the fat under the skin, the duck remains tender and juicy, while the skin is well browned.

I chopped the cabbage, kneaded it with salt, added the ground pepper, chopped dill, paprika and oil and put it in the oven.

It's one of the most delicious dishes I've ever ... eaten!




Duck on cabbage

I can tell you that it is one of the most delicious dishes that, although it seems quite complicated, is very easy to cook. It's harder to find the house rate :).

I also add that this dish can be made with sweet cabbage or sauerkraut. Pickles depend on the season in which you prepare it, both options are equally good.

Duck on cabbage

  • 1 rate
  • pepper, salt, paprika, oil
  • 2 suitable sauerkraut (1-1.5kg)
  • 1 onion
  • thyme, dill

We start with the duck: rub with salt, pepper, paprika and a little oil and let it cool for 4-5 hours. If it's a house duck, it's not a matter of marinating it beforehand, I put it in the marinade in white wine, peppercorns and bay leaves. I let it cool overnight.

So season the duck in the oven in a bowl covered with foil for 1 hour at 170 degrees Celsius.

Finely chop the raw cabbage, rub with salt and let it soak for about 15 minutes.

If you use sauerkraut, wash it well in some water, cut it into strips and squeeze it with water.

Finely chop the onion and fry in a little oil.

Then add the juice squeezed from the juice, mix and let it simmer covered with a lid. Add thyme and dill. Stir from time to time and when it is half quality, turn off the heat.

Heat the oven to the right heat.

In a tray with thick walls we put a little oil then cabbage, the fat drained from the duck and above the duck.

Cover with aluminum foil and bake for about 40 minutes, depending on the rate (if it is homemade it is harder to bake, if it is the rate bought from the store the baking time will be shorter).

Take the foil after 49 minutes & # 8211 1 hour then let it brown on one side and then turn it on the other side. At the end, grease the duck with a little oil and leave for another 5-10 minutes.

Serve hot with cabbage and hot peppers.

Here is the video recipe

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Duck on cabbage

I can tell you that it is one of the most delicious dishes that, although it seems quite complicated, is very easy to cook. It's harder to find the house rate :).

I also add that this dish can be made with sweet cabbage or sauerkraut. Pickles depend on the season in which you prepare it, both variants are equally good.

Duck on cabbage

  • 1 rate
  • pepper, salt, paprika, oil
  • 2 suitable sauerkraut (1-1.5kg)
  • 1 onion
  • thyme, dill

We start with the duck: rub with salt, pepper, paprika and a little oil and let it cool for 4-5 hours. If it's a house duck, it's not a matter of marinating it beforehand, I put it in the marinade in white wine, peppercorns and bay leaves. I let it cool overnight.

So season the duck in the oven in a bowl covered with foil for 1 hour at 170 degrees Celsius.

Finely chop the raw cabbage, rub with salt and let it soak for about 15 minutes.

If you use sauerkraut, wash it well in some water, cut it into strips and squeeze it with water.

Finely chop the onion and fry in a little oil.

Then add the juice squeezed from the juice, mix and let it simmer covered with a lid. Add thyme and dill. Stir from time to time and when it is half quality, turn off the heat.

Heat the oven to the right heat.

In a tray with thick walls we put a little oil then cabbage, the fat drained from the duck and above the duck.

Cover with aluminum foil and bake for about 40 minutes, depending on the rate (if it is homemade it is harder to bake, if it is the rate bought from the store the baking time will be shorter).

Take the foil after 49 minutes & # 8211 1 hour then let it brown on one side and then turn it on the other side. At the end, grease the duck with a little oil and leave for another 5-10 minutes.

Serve hot with cabbage and hot peppers.

Here is the video recipe

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Ingredients for the duck breast recipe with red cabbage

  • The duck :
  • - 2 pieces of duck breast (not duck breast, which has very tasty meat, but which is not suitable for restaurant cuisine)
  • - 2 thyme twigs
  • - Salt
  • - Pepper to taste
  • Red cabbage garnish with apple:
  • - Juice from half a lime
  • - The esalota
  • - 150 g finely chopped red cabbage
  • - 120 g Granny Smith apple (a medium-sized apple)
  • - 30 g Butter
  • - Green thyme (a few leaves)
  • - Salt pepper
  • - Chilli
  • - A few tablespoons of soup (optional) or water

Total preparation time

& ndash Duck chest preparation: 15 minutes + 5-7 minutes rest
& ndash Sauce preparation: 20 minutes

Necessary tools

& ndash Sharp knife
& ndash A wooden or plastic bottom, as solid as possible
& ndash Frying pan with a diameter of 25-28 cm
& ndash A pan for the garnish
& ndash Wooden / silicone spatula
& ndash Optional: a tray with grill

Preparation for Duck Breast with red cabbage garnish with apples, festive recipe

Step 1:
Preheat the oven to 180 degrees. Until it warms up, you can take care of the duck meat.
Step 2:
Each duck breast is increased diagonally and sprinkled with salt. We never add pepper at this stage, because it will burn and will not give the desired result!
Step 3:
Place the meat in the cold pan (very important!) With the skin down, over medium heat. The fat in the duck will melt slowly. When the skin browns, they will turn. The whole process takes about 5 minutes.
After the meat is browned, move the skin upwards on a grill over a tray, in order to collect all the fat. In the absence of a grill tray, you can use the pan in which the meat was sealed. In this case, the fat that leaked from the meat during sealing must be removed.
Step 4:
Leave in the oven at 180 degrees for 10 minutes. After this period, the tray is removed and the meat is left to rest for a few minutes (5-7).

Duck breast with red cabbage garnish with apples, festive recipe

Step 5:
Chop red cabbage and apple into thin slices / cubes. Esalota is cut into cubes.
Step 6:
Fry in red cabbage butter, and sauté until soft (2-3 minutes). Add the apple and some of the lime juice. Add a little salt and, if necessary, a tablespoon of soup or water. Liquid intake is necessary if the cabbage is drier.
Step 7:
Stir over medium heat for a few minutes (2-3), until the apple is soft. Add thyme, season with salt and pepper. If necessary, add a little lime juice to obtain a garnish with a fruity and pleasant taste.

Useful advice

& ndash In the absence of a grill tray, you can improvise one of a pastry grill and a tray of appropriate size
& ndash Use quality ingredients: the apple should be as ripe as possible (most Granny Smith apples on the market are undercooked. Choose an apple that has slight traces of gold / copper on the skin), and the duck breast should have a correct layer of fat. Today, all major stores offer quality rate chests (Metro, Auchan, Carrefour, Mega Image, etc.).
& ndash If you have purchased frozen meat, it must be thawed slowly beforehand (in the refrigerator).
& ndash After removing it from the refrigerator, it is recommended to let the meat reach room temperature for 10-15 minutes. Sudden changes in temperature negatively affect the fiber structure and thus the end result!
& ndash To work efficiently, the garnish can be prepared while the meat is in the oven. The two components (garnish and meat, including rest time) will be finished at the same time.
& ndash Instead of duck breast, you can use duck legs (fresh - in this case should be left in the oven for about an hour) or candied & ndash in this case the meat should be well cleaned of fat and heated in the oven.

The recipe and the pictures belong to Marius Giorgian Constantin and he participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.


How to prepare the duck breast correctly, step by step

The key to proper cooking is that it must be shaped, arranged, notched in a certain way that allows the meat to brown properly. Next we will show you how to do this quickly and like a book.

  • First of all, duck breast should not be cooked immediately after removing it from the refrigerator. You need to make sure that the pieces of meat have been at room temperature for at least an hour before being cooked.
  • Also, duck breast should not be wet. The remaining water will turn into steam, and when you put the meat in the pan, the fat will boil instead of frying, caramelizing and catching that beautiful color and texture. Wipe the pieces of meat with a paper towel before starting to shape and notch the duck breast.
  • Carefully shape the meat. Excess fat on the edges of the sides of the meat should be removed, so that when the piece of duck breast is cooked, the skin does not tighten and dress the meat, giving it a less aesthetic appearance. You can use leftover grease from the shaping to cook a cabbage garnish, for example.
  • Before frying, grow the duck breast using a knife with a blade as thin as possible. It should be notched on the skin side, close to the meat layer. In this way, the fat will melt in the pan, and the meat will become crispy and appetizing.

Method of preparation:

  • After you have prepared the duck breast, heat the pan very well. It is important that by the time you put the meat, it will already start sizzling. Otherwise, you do not manage to fry the duck breast, but to harden or boil it. By not reaching an optimal temperature for frying, the skin will not become crispy and will not catch the specific texture and color.
  • First fry the meat on the skin side in a pan with a thicker bottom. This way all the fat will melt, drain into the pan, and so you no longer need to add oil.
  • Turn the duck breast using a special tongs, without stinging the meat. Let the meat fry on both sides for 5-7 minutes.
  • During this time, heat the oven to 180-200 degrees.
  • After frying the pieces of meat, put them with the skin up in a clean, oil-free tray lined with baking paper. Put the tray in the oven for ten minutes.
  • Finally, season the duck breast with salt and pepper.

This is the classic, simplest recipe. It doesn't take more than twenty minutes to cook a caramelized and tasty duck breast. You can serve it with a salad, various garnishes or you can even prepare a delicious orange sauce, following the recipe below.


Duck on the cabbage in the oven

The cabbage duck is one of the recipes I have been planning for a very long time, but it was not made on the grounds that I did not want to use a commercially purchased rate but a country rate.

Even though she was small, my duck, bought by my mother-in-law and grilled with great skill by Dani's mother, was very tasty. And maybe it's better that it was mythical because it was done very quickly.

Ingredient:
& # 8211 2 suitable cabbages
& # 8211 a yard rate
& # 8211 a green sea
& # 8211 the broth cane
& # 8211 a cup of water
& # 8211 a teaspoon of sweet paprika
& # 8211 a tablespoon mixture of spices for chicken
& # 8211 a teaspoon of dried celery leaves
& # 8211 a tablespoon of dried thyme
& # 8211 o lingurita boabe ienibahar
& # 8211 salt and pepper to taste
& # 8211 4-5 bay leaves
& # 8211 2 tablespoons olive oil

sink the Roman vessel in water for 30-40 minutes. Chop the cabbage faithfully, sprinkle it with salt and squeeze it a little in your hands. Mix the paprika, the spices for the chicken, salt and pepper to taste with the olive oil and grease the duck with the mixture obtained. Do not complicate yourself with brushes, also do this operation with the best hand. Then peel the apple and put it in the duck. Remove the Romanian bowl from the soak, put the cabbage in it.

Separately mix a cup of broth, a cup of water, allspice, bay leaves, celery leaves and dried thyme and pour them over the cabbage. Mix well, then place the duck on the cabbage, heat the oven to 150 degrees with the grill on the bottom step and leave the Romanian dish in the oven for an hour and a half or until the cabbage is soft and the duck is completely done. Careful! Keep a good saucer with spices, you never know what gloves you plan to attack :))

It is very important not to heat the oven long before, but to heat it gradually with the Romanian dish. Does it still make sense to tell you how much the flavors will torment you while the duck stays in the oven? Shall I tell you that the apple inside makes the duck very juicy and the allspice gives it an absolutely special aroma? I better not tell you anything and let you discover for yourself how good this recipe is.


Ingredients

Step 1

Duck on cabbage

Cut thin julienne white cabbage and rub it with salt. Finely chop the onion, carrot and bacon.

In a saucepan, fry the onion, carrots, bacon and cumin until golden brown, then add the white wine and let it evaporate. Put the cabbage in the pan and mix. Cover the cabbage with a lid so that there is no need to add water, otherwise if you notice that it does not have enough liquid to boil, put a glass of water over the cabbage.

As soon as the cabbage is almost ready, place everything in a larger baking dish, preferably a clay pot with a lid similar to that for sarmale. Preheat the oven to 170 ° C. Over the cabbage we put the duck that we massage before with salt, pepper, olive oil and dried thyme.

Put the covered dish in the oven for 2 hours, then remove the lid and keep it in the oven for another 30 minutes until the duck browns. After the duck is cooked, mix the cabbage to incorporate the fat drained from the duck, then put the chopped dill over the cabbage. Serve hot with a glass of wine.


Adi Hădean's recipe: Duck on cabbage

Chef Adi Hădean offers his version to prepare duck on cabbage, which is as simple as it is satisfying.

Fat duck, well cleaned, rub with salt, crushed pepper and paprika. Wrap in baking paper and bake at 150 degrees for two hours. Cabbage, washed and cut into juliennes, lightly fry in a saucepan with two chopped onions, a clove of garlic, a tablespoon of duck lard for every 500 grams of cabbage, salt, a bay leaf and a few peppercorns. When the cabbage is soft and begins to brown, pour a large cup of tomato juice over it.

Remove the duck from the oven, remove it from the baking paper, place it over the cabbage in the pan and turn it in the oven for half an hour at 180 degrees Celsius.

The duck will brown nicely, so will the cabbage. A rain of finely chopped parsley and dill and wrapped in a napkin to dry well, will bring much joy to the table.


Adi Hădean's recipe: Duck on cabbage

Chef Adi Hădean offers his version to prepare duck on cabbage, which is as simple as it is satisfying.

Fat duck, well cleaned, rub with salt, crushed pepper and paprika. Wrap in baking paper and bake at 150 degrees for two hours. Cabbage, washed and cut into juliennes, lightly fry in a saucepan with two chopped onions, a clove of garlic, a tablespoon of duck lard for every 500 grams of cabbage, salt, a bay leaf and a few peppercorns. When the cabbage is soft and begins to brown, pour a large cup of tomato juice over it.

Remove the duck from the oven, remove it from the baking paper, place it over the cabbage in the pan and turn it in the oven for half an hour at 180 degrees Celsius.

The duck will brown nicely, so will the cabbage. A rain of finely chopped parsley and dill and wrapped in a napkin to dry well, will bring much joy to the table.


Adi Hădean's recipe: Duck on cabbage

Chef Adi Hădean offers his version to prepare duck on cabbage, which is as simple as it is satisfying.

Fat duck, well cleaned, rub with salt, crushed pepper and paprika. Wrap in baking paper and bake at 150 degrees for two hours. Cabbage, washed and cut into juliennes, lightly fry in a saucepan with two chopped onions, a clove of garlic, a tablespoon of duck lard for every 500 grams of cabbage, salt, a bay leaf and a few peppercorns. When the cabbage is soft and begins to brown, pour a large cup of tomato juice over it.

Remove the duck from the oven, remove it from the baking paper, place it over the cabbage in the pan and turn it in the oven for half an hour at 180 degrees Celsius.

The duck will brown nicely, so will the cabbage. A drizzle of finely chopped parsley and dill and wrapped in a napkin to dry well, will bring much joy to the diner.


Duck on the cabbage in the oven

The cabbage duck is one of the recipes I have been planning for a very long time, but it was not made on the grounds that I did not want to use a commercially purchased rate but a country rate.

Even though she was small, my duck, bought by my mother-in-law and grilled with great skill by Dani's mother, was very tasty. And maybe it's better that it was mythical because it was done very quickly.

Ingredient:
& # 8211 2 suitable cabbages
& # 8211 a yard rate
& # 8211 a green sea
& # 8211 the broth cane
& # 8211 a cup of water
& # 8211 a teaspoon of sweet paprika
& # 8211 a tablespoon mixture of spices for chicken
& # 8211 a teaspoon of dried celery leaves
& # 8211 a tablespoon of dried thyme
& # 8211 o lingurita boabe ienibahar
& # 8211 salt and pepper to taste
& # 8211 4-5 bay leaves
& # 8211 2 tablespoons olive oil

sink the Roman vessel in water for 30-40 minutes. Chop the cabbage faithfully, sprinkle it with salt and squeeze it a little in your hands. Mix the paprika, the spices for the chicken, salt and pepper to taste with the olive oil and grease the duck with the mixture obtained. Do not complicate yourself with brushes, also do this operation with your hand. Then peel the apple and put it in the duck. Remove the Romanian bowl from the soak, put the cabbage in it.

Separately mix a cup of broth, a cup of water, allspice, bay leaves, celery leaves and dried thyme and pour them over the cabbage. Mix well, then place the duck on the cabbage, heat the oven to 150 degrees with the grill on the bottom step and leave the Romanian dish in the oven for an hour and a half or until the cabbage is soft and the duck is completely done. Careful! Keep a good saucer with spices, you never know which gloves you plan to attack :))

It is very important not to heat the oven long before, but to heat it gradually with the Romanian dish. Does it still make sense to tell you how much the flavors will torment you while the duck stays in the oven? Shall I tell you that the apple inside makes the duck very juicy and the allspice gives it an absolutely special aroma? I better not tell you anything and let you discover for yourself how good this recipe is.


Video: Πάπια με σάλτσα πορτοκάλι u0026 ζελέ από κόκκινο λάχανο του Βασίλη Μουρατίδη!