Goose stewed with cabbage
Description
The recipe won't take much time. You can buy the goose either whole or already cleaned. The latter option will significantly simplify your work, saving you from the rather lengthy process of preparing the bird. I'll explain. Serve hot.
Instructions
- 1
Step 1
Trim excess fat from the duck. Cut off the wings, breasts, and legs, and remove remaining fat and skin from the carcass.
- 2
Step 2
The carcass (fatty tail) will be used for the broth; cover it with cold water and put it on the stove to boil. Finely chop the fat with the skin and place it into the cauldron to render. Once the skin turns brownish, remove and discard it. Add the legs, breasts, and wings, skin-side down, into the fat boiling over high heat. Add salt and ground pepper.
- 3
Step 3
After a couple of minutes, reduce the heat to medium and turn the goose pieces to the other side. Sear for 2-3 minutes until golden brown.
- 4
Step 4
Cut the carrots into thick rounds. Peel the onion and cut into large pieces. Lightly crush the garlic with a knife.
- 5
Step 5
Remove the goose pieces from the cauldron, drain off the excess fat, leaving approximately 100 ml for frying the vegetables. Sauté the onion and carrots until golden brown.
- 6
Step 6
Cut the fermented pink cabbage into large pieces, rinse under water, then drain off the excess liquid. Chop into small pieces and add to the pot with the vegetables, mix well.
- 7
Step 7
Add the washed prunes and raisins to the vegetables. Place the pieces of goose, thyme, and bay leaf on top. Pour in the broth until the cabbage is completely covered.
- 8
Step 8
When the liquid comes to a boil, cover the pot with a lid. Place it in an oven preheated to 180 degrees for 2 hours. Serve with boiled potatoes.