Duck stewed with cabbage
10 servings
90 minutes
Duck stewed with cabbage is a traditional dish of Russian cuisine that combines the rich flavor nuances of juicy meat and tender cabbage. Since ancient times, it has been prepared in village homes where hostesses slowly simmered the duck with vegetables, allowing them to absorb the aromas of spices. The duck meat acquires a golden crust and then stews until soft and juicy, while the cabbage soaked in duck juices and tomato paste takes on an appetizing sweet-sour note. The light spiciness of bay leaf and black pepper enhances the depth of flavor. The dish pairs perfectly with fragrant dill and is traditionally served hot, filling the home with coziness and warmth. It is a true symbol of homely comfort and gastronomic generosity of Russian cuisine.
1
Take half of a domestic duck, previously singed. Cut into pieces of 40-50 grams, wash, and dry.
- Duck: 600 g
2
In a heated pot with vegetable oil, place pieces of duck and fry on medium heat for about 15 minutes until a browned crust forms.
- Vegetable oil: 75 ml
3
After that, add one cup of water to the fried duck, reduce the heat and cover with a lid, simmer for 30-40 minutes.
4
When all the liquid evaporates, add the pre-sliced onion in half rings and fry for 3-5 minutes.
- Onion: 200 g
5
Next, add the julienned carrots and sauté for 3-5 minutes. Add salt and pepper to taste.
- Carrot: 200 g
- Salt: to taste
- Ground black pepper: to taste
6
Finely shred the white cabbage, add it to the pot where the duck is frying with vegetables, cover with a lid, and reduce the heat to medium.
- White cabbage: 2000 g
7
Dissolve the tomato paste in half a glass of water and add it to the cabbage. Stir occasionally and simmer for 15-20 minutes.
- Tomato paste: 40 g
8
At the end of cooking, adjust the taste and add sautéed wheat flour until creamy, mixing with a small amount of liquid.
- Wheat flour: 20 g
9
Serve as a main dish, sprinkled with finely chopped dill.
- Dill: 20 g
