Duck stewed with sauerkraut
Description
The recipe won't take much time. The key to tender, juicy, and soft duck is sauerkraut. Surprisingly, thanks to its moisture, the duck doesn't become tough. In my opinion, this is a great option if you've never cooked duck before (my first attempt wasn't very successful). Be very careful with adding spices and acidity when cooking with sauerkraut. Serve hot.
Instructions
- 1
Step 1
1. I bought the duck already cut into pieces. I thoroughly wash all the pieces and pat them dry with paper towels.
- 2
Step 2
2. Peel the onion and rinse it with water, then cut into large pieces.
- 3
Step 3
3. Trim the fat from the duck (from all pieces). Heat a frying pan, add the fat, and render it.
- 4
Step 4
4. Discard the cracklings and place the duck pieces into the rendered fat. Sear on each side until golden brown, then cover with a lid and simmer for 45 minutes.
- 5
Step 5
5. At the same time, I wash the white cabbage and shred it.
- 6
Step 6
6. In a separate skillet, I first sauté the onion, then add fresh cabbage, salt and pepper, and cook for about 20–30 minutes.
- 7
Step 7
7. I sauté the sauerkraut in another skillet for about 20 minutes.
- 8
Step 8
8. To the fresh cabbage, I add tomato paste and mix everything.
- 9
Step 9
9. I transfer the sauerkraut to the frying pan with the fresh cabbage and mix.
- 10
Step 10
10. Place the duck on the skillet with the cabbage, add bay leaf, peppercorns, and pour in several glasses of boiling water. Reduce the heat to the minimum and simmer for about 50 minutes.
- 11
Step 11
11. I season the ready dish with salt and pepper to taste, place it on a plate, and serve.