Duck stewed with cabbage and prunes
Description
The recipe won't take much time. Duck meat is quite fatty, and if it's not properly braised, it can also turn out tough. Therefore, when preparing duck braised with cabbage and prunes, you should be patient, as cooking time may extend to 3-4 hours. By the way, you can first boil the duck, then braise the boiled meat—it turns out very tasty as well. See the detailed recipe below. Serve hot.
Instructions
- 1
Step 1
Dice the onion and sauté it in lard in a heated frying pan or skillet. Dice the pork (if you decided to combine duck with pork) and add it to the onion. If using a whole duck, separate the legs and breast, then fry them in lard. You can do this in a separate pan or add them directly to the pork. It's a good idea to make broth from the remaining duck parts—this will be used later for stewing. You can use water instead, but the dish will taste better with duck broth. Once the onion, pork, and duck are browned, transfer everything to a deep skillet or pot and pour in 0.5 glass of wine. Simmer the meat over medium heat until the wine has completely evaporated.
- 2
Step 2
While the meat is simmering, prepare the cabbage: lightly squeeze the sauerkraut and set it to simmer in a small pot for about half an hour. Here, the duck broth will come in handy—add it to the sauerkraut as needed. Cut the fresh cabbage into medium-sized cubes. You can also add ham or bacon to the dish, which should be diced as well.
- 3
Step 3
Add the chopped fresh cabbage to the sauerkraut, pour in more duck broth, and simmer everything together for another 30 minutes.
- 4
Step 4
Transfer the stewed cabbage to the meat. Meanwhile, fry the sliced bacon (or other smoked meats) in a skillet. If you have dried mushrooms at home, soak them to soften. You can cut the apricots and prunes in half. Marinate the raisins in brandy.
- 5
Step 5
Add bacon, mushrooms, and dried fruits to the cabbage with duck and pork. Pour in the remaining half glass of wine—you can also add the mushroom soaking liquid—and simmer over low heat for 1.5 to 2 hours. Yes, it takes a while to cook, but it's absolutely worth it! Don't forget to add spices such as bay leaf, cumin, coriander, and a mixed pepper blend. The cabbage and duck become very tender, and the aroma of prunes combined with cognac and wine makes the dish simply delicious!
- 6
Step 6
The finished duck stewed with cabbage and prunes is best served in clay pots, very impressive!