Ingredients for making rustic duck with sauerkraut
- Fresh duck (gutted) 2 kilograms
- Sauerkraut (white chopped) 1 kilogram
- Onion 100 grams
- 1 medium carrot
- Raisins dark pitted 150 grams
- Pitted prunes 150 grams
- 3 cloves medium sized garlic
- Ground black pepper 1 teaspoon
- Salt 1 teaspoon
- Fresh thyme sprig 15 grams
- Dried large bay leaves 1 piece
- Main Ingredients: Cabbage, Duck
- Serving 4 servings
- World Cuisine
Cutting board, Knife, Teaspoon, Large pan with a lid, Kitchen stove, Cast-iron coop or small cauldron, Lid from a coop or cauldron, Oven, Medium bowl, Small bowl - 2 pieces, Skimmer, Wooden spatula, Plate - 3 pieces, Colander , Saucer, Serving platter, Deep bowl, Kitchen gloves, Scoop
Cooking a duck in a rustic way with sauerkraut:
Step 1: prepare the duck.
We carefully wash the duck under running water and put it on a cutting board. First of all, using a knife, remove excess fat from the carcass. Now cut off the wings, ham, and also the fillet from the sternum and from the back. We check whether the fat and the skin remain on the frame, and also remove it if necessary.
We lay the pieces of duck on a cutting board and rub with clean hands with a small amount of salt and black pepper. When everything is ready, move the component to the middle bowl.
We also put the fat with the skin on a cutting board and grind it into pieces. After we move everything into a small bowl and leave it aside for a while.
Step 2: prepare the carrots.
Using a knife, peel the carrots and rinse thoroughly under running water. Then put the component on a cutting board, cut into thick circles and then move to a clean plate.
Step 3: prepare the onions.
Onions are peeled and washed thoroughly under running water. We lay out the component on a cutting board and use a knife to cut it into several parts. Attention: For cooking, it is best to use small onions, which you can not even chop. Pieces of onion are transferred to a free plate.
Step 4: prepare the garlic.
We spread the garlic on a cutting board and, using a knife, slightly squeeze. Now we easily remove the husk, and move the cloves to a clean plate.
Step 5: prepare sauerkraut.
With clean hands, squeeze sauerkraut from excess juice and put it in a colander. Rinse the component several times under running water so that it is not very acidic, and leave it aside for a while. Let excess fluid drain from it.
Step 6: prepare the prunes.
We wash the prunes under running water and put them in a clean saucer.
Step 7: Prepare Raisins
Pour raisins into a deep bowl and rinse thoroughly under running water, each time draining the liquid from the container and filling it with fresh. Then we leave the component for a while aside.
Step 8: prepare the duck in a rustic way with sauerkraut.
We lay out the remaining duck frame in a large pan and fill it with ordinary cold water so that the liquid covers the component. We put the container on medium heat and cover it with a lid. As soon as the water begins to boil, foam forms on its surface. Remove it with a slotted spoon and throw it away. Now reduce the heat and cook for 30-40 minutes. We should get a good rich broth. After the allotted time has passed, turn off the burner, and set the pan with kitchen tacks aside.
In parallel with the broth, we begin to prepare the dish itself. To do this, put on a medium fire a cast-iron duckbill or small cauldron. When the container is hot, we gently spread pieces of fat and skins in it. We fry everything until we have light brown cracklings that will float in liquid fat. As soon as this happens, we take them out of the ducklings with the help of a slotted spoon and throw them away, since they will no longer be useful to us. Attention: the last inventory must be wiped in advance from excess fluid, so that drops of water do not fall into the container and do not begin to sizzle and scatter in all directions when interacting with fat.
Now put the duck pieces in the duck-poo with the skin down and increase the heat to the maximum. Fry the component for 2-3 minutes. Immediately after that we reduce the heat to medium and with the help of a wooden spatula we turn the meat over to the other side. We continue to cook the dish for about another 3 minutes.
Then we take out the pieces of the bird and transfer them back to a clean bowl. Using the scoop, pour a portion of the liquid fat into a separate container and leave it aside (it can be used to prepare other dishes from the duck). Attention: in the tank should remain about 100 milliliters. Now carefully spread the carrot slices, onion halves and garlic cloves here. Fry vegetables until golden brown on the surface.
After some time, put sauerkraut in the ducklings and mix everything thoroughly with a wooden spatula until smooth. Then add prunes and raisins, and on top lay the pieces of duck, thyme sprigs and bay leaf. Pour all the broth so that the liquid only covers the vegetables with sauerkraut. We leave the dish over medium heat to boil. Immediately after that, close the container with a lid and turn off the burner.
Meanwhile, preheat the oven to a temperature 180 ° C. We put the ducklings on a medium level and cook the duck in a rustic way for 2 hours. During this time, the meat is saturated with the juices of vegetables, sauerkraut, as well as the aroma of spices. Given that the duck is considered a tasty but tough bird, in this version of the recipe you can not worry about it. The meat melts in your mouth, leaving an unforgettable aftertaste. After the allotted time, we turn off the oven, and we get out the ducklings with the help of kitchen tacks and leave aside to cool slightly.
Step 9: serve the duck in a rustic way with sauerkraut.
We transfer the finished duck in a rustic way with sauerkraut using a wooden spatula to a special plate and serve it to the dining table. It is recommended to enjoy this dish along with boiled potatoes or rice.
- To make it convenient to get the meat from the ducklings, you can also use special kitchen tongs;
- Be sure to control the temperature of the oven so as not to dry the meat;
- in addition to sauerkraut, you can add sauerkraut to the dish, then it will change color to light red and will have a slightly changed taste and aroma.