Duck in a cauldron
Description
Duck meat can be cooked with various vegetables, such as carrots, onions, and potatoes. It also tastes delicious when combined with apples and oranges. A foolproof option is to prepare it with a sour cream sauce, which will add a mild and delicate flavor. Serve this duck either as a main dish or with a light side, such as potatoes, rice, or roasted vegetables. 1. Pluck the duck and singe off any remaining feathers. Cut it into pieces about 6-7 centimeters in size. 2. In a frying pan, sear the duck pieces until they develop a golden-brown crust. Start by placing each piece skin-side down, then flip them over. Add bay leaves, and season with salt and pepper to taste. 3. Transfer the seared duck pieces into a preheated cauldron or heavy pot. Add sour cream and simmer over low heat with the lid closed for 1 to 1.5 hours. Stir every 15 minutes, and 15 minutes before the cooking time ends, add 2 crushed garlic cloves.