Cabbage rate with plums in rustic style
Duck with cabbage and prunes - A rustic recipe full of tradition
When it comes to dishes that evoke nostalgia and the authentic taste of traditional cuisine, "Duck with cabbage and prunes" holds a special place in the hearts of many. This recipe is a refined combination of flavors, transforming succulent duck meat and sauerkraut into an unforgettable feast. Additionally, the dried plums add a touch of sweetness, perfectly balancing the acidity of the cabbage. I invite you to put on your cooking bracelets and join me on this culinary journey, where each step will bring you closer to a delicious dish.
Preparation time: 30 minutes
Baking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 4-6
Essential ingredients:
- 1 duck (preferably a free-range one for an authentic taste)
- 1 sauerkraut (if too sour, you can soak it in cold water for a day)
- 2-3 large onions
- 2 medium carrots
- 1 cup of dried plums
- 2 tablespoons of bell pepper paste
- Pepper and salt to taste
- 3 cloves of garlic
- 1 sprig of thyme
- 2 bay leaves
- Half a teaspoon of chili flakes (optional, for a touch of spiciness)
Preparing the duck meat:
1. Start by cutting the duck. Remove the skin and fat, cutting the fattier parts into small pieces.
2. Place these pieces in a pan over medium heat. The fat will melt, and you'll get delicious oil for frying.
3. While the fat melts, cut the breast, wings, and thighs of the duck into smaller pieces. Season the meat with salt and pepper, then set aside.
Preparing the duck soup:
4. The duck carcass, without skin and fat, will be the base of the soup. Place it in a pot with 1.5 liters of cold water. Bring to a boil and skim the soup to remove impurities. Let it simmer for about 30 minutes until you have a rich broth.
Preparing the cabbage and vegetables:
5. Meanwhile, take the sauerkraut and rinse it well under cold water. Let it drain, then chop it finely. This step is essential to reduce the acidity of the cabbage.
6. Remove the cracklings from the pan and, in the remaining fat, add the wings, breast, and thighs of the duck. Fry them until golden and crispy, then set aside.
Cooking the vegetables:
7. Slice the carrots into rounds, chop the onion, and crush the garlic cloves. Add all these vegetables to the pan with the fat where you fried the duck.
8. Sauté them over medium heat, stirring occasionally, until they become golden and fragrant. Add the bell pepper paste and the chopped cabbage, mixing everything well. Let it cook for 5 minutes.
Assembling the dish:
9. Transfer the vegetable and cabbage mixture to an ovenproof dish. Add the dried plums, spreading them evenly on top.
10. Place the browned meat over the cabbage and vegetables, then pour in the duck soup, making sure it only covers the cabbage. Add the bay leaves and thyme sprig, which will add a wonderful aroma to the dish.
Baking:
11. Cover the dish with a lid or aluminum foil and place it in the preheated oven at 160°C. Let it bake for 2 hours, allowing the flavors to meld and the meat to become tender.
Serving:
12. After the dish comes out of the oven, let it cool for a few minutes. Serve it alongside chili peppers and, if desired, add a spoonful of sour cream on top for an extra creaminess.
Practical tips:
- If the sauerkraut is too sour, don't forget to soak it in cold water. This is a simple method that enhances the final taste.
- You can also add other vegetables, such as celery or potatoes, to vary the recipe.
- Instead of dried plums, you can experiment with dried apples or apricots for a different note.
Nutritional benefits:
Duck is an excellent source of protein, and sauerkraut contributes fiber and probiotics, essential for digestive health. Dried plums add antioxidants and vitamins, making this dish a healthy and flavorful choice.
Frequently asked questions:
- Can I use frozen duck? Yes, but make sure to fully thaw it before cooking.
- What other side dishes go well with this dish? You can serve it with mashed potatoes or homemade bread to soak up the delicious juices.
Treat yourself to the joy of savoring this traditional dish, full of flavor and aroma, which will surely delight both family and friends. Enjoy your meal!
Ingredients: a rat (I had from the country) a pickled cabbage 2-3 onions 2 carrots 1 cup dried plums 2 tablespoons bell pepper paste pepper to taste salt to taste 3 cloves of garlic a sprig of thyme 2 bay leaves half a teaspoon of chili flakes (optional)
