Duck with apples in a cauldron
Description
The recipe won't take much time. This dish is especially delicious when made with duck and sauerkraut—the sauerkraut perfectly complements the sweetness of the apples. Serve the stewed duck hot with various sauces, as duck should never be served cold—it tastes good only when hot. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the onion and rinse it in water.
- 2
Step 2
Rinse the duck in water, cut it into pieces, removing the fatty glands from the tail area.
- 3
Step 3
Heat vegetable oil in a cauldron and add the duck pieces. Sear over medium heat for about 10 minutes until browned. Then pour in warm water, add bay leaves, and simmer for approximately 1–1.5 hours, until almost all the water has evaporated. Keep the heat at a moderate level.
- 4
Step 4
When the duck meat becomes tender, cut the apples into four parts, remove the cores, and rinse them in water. Slice the apples into large pieces, cut the onion into half-rings, and add both to the container.
- 5
Step 5
Add salt and ground black pepper, add a sprig of rosemary or dried rosemary, and thyme. Simmer over medium heat for about 15 minutes, until the apple slices become soft and release their juice.
- 6
Step 6
Place the duck pieces on a plate and add the stewed apples.
- 7
Step 7
Serve the dish hot. It can be accompanied with mustard, sauces, or pickles.