For several years now, the New Year's table has always been headed by a duck😋 I always cooked it in different ways and this year is no exception. This year I decided to bake a duck with cabbage and it was right! The duck turned out to be gorgeous 👍
Ingredients: duck, Large onion, Sauerkraut, Medium sweet apples, Garlic, sugar, Salt, p / v pepper, Grows oil
Cooking method:
Singe the bird from excess feathers, remove the sebaceous glands on the tail and cut off the excess skin on the throat. Wash the carcass thoroughly and pat dry with paper towels to remove any remaining water.
In a separate container, combine 3 tablespoons of grow oils, chopped garlic, salt, sugar and pepper. I added sugar and pepper to 0.5 tsp each, and salt 1 incomplete tsp. Mix everything well until the salt and sugar dissolve.
Rub the duck with marinade on all sides and inside too. We wrap it with cling film, send the bird to the refrigerator to marinate for several hours (preferably overnight).
When the duck is marinated, prepare the filling. Cut the onion into half rings. We heat vegetable oil in a frying pan with a thick bottom, send the onion to fry. Cook over high heat until the onion becomes transparent.
Sauerkraut, if yours is very sour, soak in cold water and squeeze. Also grind it up if necessary. Cut the apples into cubes. We send cabbage and apples to onions.
Add a pinch of sugar and black pepper, mix and cook over medium heat for about 10 minutes. Do not forget to stir so that the cabbage does not burn. Remove the pan from the stove and cool the filling slightly.
Stuff the duck with cabbage. If garlic particles remain on the carcass, then remove it, otherwise, when baked, it will burn and spoil the appearance of the bird.
We fasten the abdomen of the duck with toothpicks and sew it with threads. Put the carcass in a baking dish covered with foil. If you still have cabbage filling, place it around the edges of the duck. Cover the duck with foil and put it in the oven 180-200 * for 1.5-2 hours.
After the time has elapsed, open the foil and let the duck brown, periodically pouring it with the cured fat.
Usually I served the whole duck on the table, but this time I decided to butcher it, it’s much more convenient to eat this way.
Bon appetit 😋